Name: Birria Frittata (For Leftover Birria de Res)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican Fusion
Ingredients: 1½–2 cups leftover birria; ½ cup birria consommé; 1 large (or 2 small) Yukon gold potatoes, peeled, cut into ¼-inch dice, parboiled; 6 large eggs; 1 cup shredded Mozzarella or Oaxaca cheese, divided; 2 tsp Kosher salt, divided; ¼ tsp freshly ground black pepper; 2 Tbsp unsalted butter; 2 Tbsp extra virgin olive oil; ½ medium red onion, cut into ¼-inch dice (about ⅔ cup); For serving: fresh cilantro, sour cream, lime wedges

This birria frittata is my favorite way to turn leftover birria into something completely new. It has tender potatoes, melted cheese, and the rich flavors of the birria all baked together into a hearty dish. I love serving it for breakfast, brunch, or even dinner when I want something satisfying but not too fussy.

Why You’ll Love This Recipe

I like this recipe because it transforms leftovers into a dish that feels special and new. The potatoes add heartiness, the eggs bind everything together, and the birria consommé infuses the frittata with deep flavor. It’s a great way to stretch birria into another meal, and I find that it works equally well served hot from the oven or slightly cooled with fresh toppings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½-2 cups leftover birria
½ cup birria consommé
1 large (or 2 small) Yukon gold potatoes, peeled, cut into ¼-inch dice, parboiled
6 large eggs
1 cup shredded Mozzarella cheese, or Oaxaca, divided
2 tsp Kosher salt, divided
¼ tsp freshly ground black pepper
2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
½ medium red onion, cut into ¼-inch dice, about ⅔ cup
For serving: fresh cilantro, sour cream, and lime wedges

Directions

I preheat my oven to 375°F (190°C).
I heat the olive oil and butter in a large oven-safe skillet over medium heat.
I add the diced red onion and cook until softened, about 3–4 minutes.
I stir in the parboiled potatoes and cook until they begin to turn golden, around 5 minutes.
I add the leftover birria and a splash of consommé, letting it heat through.
In a separate bowl, I whisk the eggs with salt and pepper, then stir in half the cheese.
I pour the egg mixture over the skillet mixture, gently stirring to distribute the ingredients.
I sprinkle the remaining cheese evenly on top.
I transfer the skillet to the oven and bake for 20–25 minutes, or until the eggs are set and the top is golden.
I let it cool slightly before slicing, and I serve it with cilantro, sour cream, and lime wedges.

Servings and Timing

This recipe serves 4–6 people. It takes about 15 minutes to prep and 25 minutes to cook, making the total time roughly 40 minutes.

Variations

I sometimes swap the mozzarella for Monterey Jack or cheddar for a different flavor. If I want more vegetables, I add bell peppers or spinach along with the onion. For extra spice, I top it with pickled jalapeños before serving.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven at 350°F until warmed through, but the microwave works for quick portions. The frittata can also be eaten cold, almost like a Spanish tortilla.

FAQs

Can I make this without leftover birria?

Yes, I can substitute with shredded beef or chicken and season it with chili powder, cumin, and garlic for a similar flavor.

Can I make this ahead of time?

I like baking it the day before and reheating in the oven the next day. It still tastes great.

Can I freeze the frittata?

Yes, I wrap slices tightly in foil and freeze them for up to 2 months. I reheat directly from frozen in the oven.

What kind of pan should I use?

I prefer a cast iron skillet, but any oven-safe skillet works well.

Can I add more eggs?

Yes, if I want a thicker frittata, I add 1–2 more eggs and adjust the baking time slightly.

How do I know when the frittata is done?

I check that the eggs are set in the center and the top is lightly golden. A toothpick should come out clean.

Can I make it dairy-free?

I skip the cheese and replace the butter with more olive oil. It still turns out delicious.

Can I serve this cold?

Yes, I enjoy it chilled or at room temperature, similar to a Spanish tortilla.

Can I make this spicier?

I add chopped jalapeños or a drizzle of hot sauce to the egg mixture before baking.

What should I serve alongside this frittata?

I like pairing it with a simple green salad, warm tortillas, or refried beans.

Conclusion

This birria frittata is one of my favorite ways to reinvent leftovers into something that feels brand new. I love how it’s rich yet versatile, perfect for breakfast, brunch, or dinner. With just a few simple steps, I turn extra birria into a comforting, cheesy dish that always impresses.