Originally written June 27, 2019

Many people may be familiar with the Tex-Mex version of migas – leftover corn tortillas that are fried, tossed with scrambled eggs and often served in tacos – but are less familiar with the Spanish version. While both are derived from the same concept, this Spanish version is a great snack to have on hand.

Spanish migas uses leftover, stale bread to fry with some aromatics. Using prosciutto makes this a bit hearty and adds some funky salty notes to the crunchy bread.

Keep a bowl of these around to sprinkle over tinned fish, stuff inside a chicken, add crunch to a salad, or pile on a bowl of noodles.