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Birria Frittata (For Leftover Birria de Res)

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A hearty and flavorful frittata made with leftover birria, tender potatoes, melted cheese, and eggs, baked together into a satisfying dish perfect for breakfast, brunch, or dinner.

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

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil and butter in a large oven-safe skillet over medium heat.
  3. Add diced red onion and cook until softened, about 3–4 minutes.
  4. Stir in parboiled potatoes and cook until golden, about 5 minutes.
  5. Add leftover birria and consommé, stirring to heat through.
  6. In a bowl, whisk eggs with salt and pepper, then stir in half of the cheese.
  7. Pour egg mixture into skillet, gently stirring to distribute ingredients.
  8. Sprinkle remaining cheese evenly on top.
  9. Transfer skillet to the oven and bake for 20–25 minutes, until eggs are set and top is golden.
  10. Cool slightly before slicing and serve with cilantro, sour cream, and lime wedges.

Notes

Swap mozzarella with Monterey Jack or cheddar for different flavor.

Add bell peppers or spinach for extra vegetables.

Top with pickled jalapeños for more spice.

Store leftovers in fridge up to 3 days or freeze up to 2 months.

Reheat in oven at 350°F or microwave for quick portions.

Can be enjoyed hot, room temperature, or chilled like a Spanish tortilla.

Nutrition

Find it online: https://justsosavory.com/birria-frittata-for-leftover-birria-de-res/