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.

Spanish Migas with Prosciutto and Shallots

• 1 loaf stale artisan bread (our friends at Field & Fire make some delicious loaves)
• 1 tsp salt
• 4 Tbsp EVOO
• 1 large shallot, thinly sliced
• 12 slices La Quercia Prosciutto, (sliced a bit thicker than normal) chopped
• ¼ cup chopped fresh parsley

Remove the crust off the loaf of bread and dice the innards into small cubes and place in a large bowl. In a small bowl, combine the teaspoon of salt with a ¼ cup of water and stir to dissolve. Pour the salted water over the bread cubes and let sit overnight. (A few hours would work too if you are pressed for time.)

In a large saute pan set over medium-low heat, drizzle the EVOO in the pan and add the shallots. Cook until they start to get translucent, about 7 minutes, then add the chopped prosciutto. Stirring often, cook until the prosciutto starts to crisp up, then add the bread cubes and continue to cook. Once the bread crumbs become crispy and fried, remove from heat and add the chopped parsley.

While migas are best when eaten within a few hours of making, they will keep in an air-tight container in the fridge for a few days.