Migas

[Diane Grust]

this is from a time life cookbook of Spain and Portugal 1969

Migas
a national Spanish dish with regional variants throughout the Peninsula.
Migas are fried bread chinks, referred to in English by the French word
croutons, which does not do justice in either language to the dish that is
prepared in Spain.  It is said that migas constitute the most ancient dish in
the whole Peninsula, tracing back  to early Iberian or Celtiberian cooking.
That is the way migas are prepared in Aragon today, from two-day-old bread
that has been cut or broken into very small chunks about the size of
chick-peas and soaked overnight in a wet, salted cloth.  In the morning,
garlic is heated in oil and then discarded and the migas are dropped in the
oil.  Bits of ham are sometimes added and the bread is left to brown until it
is the color of rust.  Migas are eaten in all of Spain with almost anything
from fired eggplant to hot chocolate.

And from Culinaria Spain (ISBN 3-8290-1965-3) a wonderful book I have
recommended time and again  as it can answer so many of your Spain questions.
 Page 88-89 has three recipes for migas de pastor, a la extremena and migas
canas

the migas de pastor
1 lb/500g stale Spanish white bread
Salt
6 Tbsp lard or olive oil
1-1/4 C / 150g diced bacon
4 cloves of garlic, sliced

Dice the bread the day before you want to use it.  Place it in a bowl and
sprinkle over some slightly salted water, do not let it get too wet.  Mix
well and leave overnight.
Heat the lard or oil in a cast-iron skillet and fry the bacon.  Add the
soaked bread to the skillet and turning with a wooden spoon, fry until golden.
They are often served with chilled white grapes or chorizo or other spicy
sausage or fried eggs.

Enjoy
Diane