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overhead table view of a slice of pork carnitas skillet frittata with skillet in background and toppings in ramekins

Pork Carnitas Skillet Frittata


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  • Author: Stacey
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 portions 1x

Description

Need an awesome Sunday brunch recipe? My pork carnitas skillet frittata should do the trick. Potatoes, cheese, beans and more. Lick-the-plate delicious!


Ingredients

Units Scale

For the potatoes:

  • 1 1/2 cups, sliced mini purple creamer potatoes (about 15 - see note#1 for substitute)
  • 3/4 cup of sliced shallots or regular onion (two small shallots or 1/2 of medium Vidalia)
  • 1 teaspoon or so olive or neutral oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon of maple syrup (optional)

 

For the quiche filling:

  • 8 eggs
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream (or whole milk)
  • 1/4 cup fresh shredded parmesan cheese (see note#2)
  • 1/4 cup shredded jack cheese
  • 1 1/2 cups chopped pork carnitas (see note #3)

 

Toppings:

  • 3-4 tablespoons of black beans
  • 1 tablespoon Cotija cheese (or shaker parmesan - see note #4)
  • 1 tablespoon of finely chopped cilantro (or basil)
  • 1/4 cup salsa verde

 

NEEDED FOR THIS RECIPE: A 9-10” cast iron skillet, or other oven safe pan the same size. You can also use a pie plate if that’s what you have on hand.

NOTE: Prep and cooking times do not include making the pork carnitas. 


Instructions

  1. Plan your time and make sure to preheat your oven to 400 degrees.
  2. Hold the tiny purple potato on both sides as you slice into thin rounds. Do this for all the potatoes. After they are sliced is should total about 1 ½ cups. Set aside in a pan.
  3. If you’re using shallots, slice into rounds. I you’re using regular onion, slice into small thin strips or dice if you prefer.
  4. Turn heat on medium and add oil, salt and pepper to potato pan. Toss potatoes for a minute then cover and turn heat to low. Let them steam on low heat for about 7-10 minutes. Mine took about 7 minutes. Remove lid and test tenderness with a fork. Give potatoes a toss, then add the shallots and cook on medium heat a few more minutes until shallots are cooked through and potatoes are crisping a little.
  5. At the end, add the maple syrup, give the potatoes one final mix then set aside to cool a few minutes. If you need a snack at this point, take a small scoop of potatoes and eat them.
  6. Crack and beat your eggs in a large bowl or use your blender to mix. Add salt and heavy cream and beat again until combined. If using blender everything can go in blender at once. If beating by hand I found it’s better to beat eggs first, then add cream and salt.
  7. Shred the parmesan cheese and add the jack cheese to the pile. Toss together so the cheeses are blended.
  8. Lay all your pork carnitas on a cutting board and press them down with a fork. Then give a rough chop so the pieces are small and resemble pulled pork.
  9. Add a splash of oil to your skillet (or other oven safe pan or pie plate) and lightly coat the whole pan using a pastry brush or paper towel.
  10. Add potatoes and onion to bottom of skillet and lay potato slices out flat.
  11. Add cheese on top of potatoes and spread out.
  12. Add pork on top of cheese and spread out.
  13. Pour the egg into the skillet. Cook in preheated oven at 400 degrees for 15-20 minutes until frittata is cooked through. My oven runs hot so your might take a little longer.
  14. While the frittata is cooking you can chop your cilantro or basil, get your black beans drained and rinsed, and get your salsa verde and cotija cheese out.
  15. FINALY ASSEMBLY: Once the frittata is out of the oven and cooled for about 10 minutes you can spoon the black beans over the top, sprinkle some cotija (or shaker parmesan) and garnish with the cilantro or basil. I serve the salsa verde on the side.

Notes

  1. If you cannot find the purple creamer potatoes at your grocery store or want a more affordable alternative, you can use Yukon gold or Russet potato. Depending on the size of the potato you may need one or two potatoes. Slice the potato the same way I do in the video – into thin rounds a little less than ¼” in thickness. Cook with the same method, with the lid on until potatoes are tender, then turn potatoes and add onion. Remember: you only need enough potato slices to cover the bottom of your skillet or pie plate plus extra for your potato snack. 
  2. You can really use any cheese you want. I like the slight sharpness of a fresh grated parmesan cheese with a melty cheese like jack. You could also use cheddar or a combo of cheddar and Swiss.  I think those flavors would work well with this. 
  3. The pork carnitas. It took about 11 “chunks” of the pork to make 1 ½ cups of chopped pork. 
  4. I had cotija cheese in my freezer so I used as a topping. It is a saltier cheese so taste it first if you’re adding to top of frittata. You can also use some shaker parmesan or nothing at all.