Birria Frittata Recipe
A flavorful and satisfying Birria Frittata that creatively uses leftover birria and birria consommé, combined with tender Yukon gold potatoes, shredded mozzarella cheese, and sautéed red onions. This dish is baked to perfection, resulting in a hearty breakfast or brunch option with a rich Mexican twist, garnished with fresh cilantro, lime wedges, and creamy sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 1½–2 cups leftover birria
- ½ cup birria consommé
- 1 large Yukon gold potato, peeled and cut into ¼-inch dice
- 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, chopped
- Sour cream
- Lime wedges
- Reserved diced red onion (optional)
Instructions
- Parboil the potatoes: Fill a saucepan about two-thirds full with water and season with a generous pinch of Kosher salt. Add the peeled and cubed Yukon gold potatoes and set over medium-high heat. Cook for about 10 minutes, or until the potatoes are easily pierced with a knife but still hold their shape. Drain and set aside.
- Whisk the eggs: In a mixing bowl, whisk together the 6 large eggs, ½ cup birria consommé, ⅔ cup shredded Mozzarella cheese (reserve ⅓ cup for topping), 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper until well combined and slightly frothy.
- Sauté the red onion: Preheat your oven to 350°F (175°C). Heat 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil in a 10-inch nonstick skillet over medium-high heat. Once hot, add the diced red onion, reserving 2 tablespoons raw onion for garnish if desired. Cook, stirring occasionally, for about 3 minutes until softened.
- Cook the potatoes with onions: Add the parboiled cubed potatoes to the skillet. Sprinkle with ½ teaspoon Kosher salt and cook, stirring occasionally, for another 3-5 minutes, allowing the potatoes to lightly brown and absorb flavors.
- Add the birria and assemble: Stir in the shredded leftover birria, reserving about ¼ cup for topping. Heat through for 1-2 minutes to combine flavors. Then, pour the beaten egg mixture over the birria, potatoes, and onions in the skillet. Sprinkle the remaining ⅓ cup of shredded Mozzarella on top.
- Bake the frittata: Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the eggs are fully set and have puffed slightly.
- Garnish and serve: Remove the frittata carefully from the oven and let it cool slightly. Top with the reserved birria placed in the center, the reserved diced red onion, and plenty of freshly chopped cilantro. Serve with lime wedges and sour cream on the side for extra flavor.
Notes
- Parboiling the potatoes ensures they cook evenly and remain tender inside the frittata.
- Using leftover birria and consommé infuses the frittata with rich, savory flavors.
- If you don’t have Mozzarella, Oaxaca cheese is a great alternative for authentic Mexican flavor and meltiness.
- Reserve some birria and diced onion for garnish to add texture and enhance presentation.
- Serve warm, and enjoy with fresh lime wedges and sour cream to balance the richness.
Keywords: Birria Frittata, Mexican breakfast, leftover birria recipe, baked frittata, savory breakfast, Yukon gold potato frittata
Find it online: https://thehungrymason.com/birria-frittata-recipe/
