In Spanish tapas, migas is traditionally made from breadcrumbs.
Migas means “crumbs” in Spanish and refers to a family of dishes based on leftover bread broken into small pieces. The crumbs are moistened and fried with garlic and olive oil or another cooking fat. Regional versions may include paprika, chorizo, bacon, grapes, peppers, or other ingredients.
The dish has rural roots and is widely associated with central and southern Spain, as well as parts of Portugal under related names. It is an example of resourceful cooking: stale bread is transformed into a substantial meal or small serving rather than discarded.
Migas should not be reduced to a single national recipe. The ingredients and texture vary by region. Some versions use flour or semolina instead of bread, but Spanish migas traditionally refers to the breadcrumb-based preparation most closely associated with shepherd and countryside cooking.