Vegan migas (Huelva style)
Migas onubenses (from Huelva) are part of the traditional cuisine of the Sierra de Aracena and are characterized by the addition of potato to the popular recipe, which gives it an extra dose of softness.
It is thus a very simple dish with a rich, comforting flavor, where the combination of ingredients envelops the lightly golden breadcrumbs to produce an absolutely tasty stew of delicate intensity.
Migas are believed to have originated in Andalusi cuisine, and over time they became the sustenance of nomadic peoples, which caused their preparation and consumption to spread across the entire Iberian Peninsula and many versions of this dish to be created throughout the country.
This delicious dish is usually made with bread with an abundant, compact crumb, since the result is more tender and juicy; and it is normally served with fried green peppers.
This dish is rich in carbohydrates, amino acids, flavonoids, fiber, omega 9 fatty acids, alliin, beta-carotene, vitamin C and B vitamins (especially B6), calcium, phosphorus, magnesium, manganese, potassium and selenium.
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- Step 1Peel and slice the potatoes into rounds 1 cm thick. Once sliced, transfer them to a large bowl, add salt, stir well, and set aside.
- Step 2Put the water with a pinch of salt in a cup, stir to dissolve the salt and set aside.
- Step 3Cut the bread into 1 cm slices and then cut these into cubes. Once all the bread is cut, transfer it to a large bowl and sprinkle it with water, sprinkling it with your hand. Stir and continue sprinkling and stirring so that everything is evenly moistened. When all the water has been used, set it aside.
- Step 4Put the oil in a large pan, preferably an iron or steel one and, when it is warm, add the garlic cloves pressed and unpeeled. Let them cook over medium heat and, when they are a little brown, add the potatoes. Cook them for 15 minutes, until they are soft but not too brown. After this time, place the potatoes and garlic cloves in a dish and set aside.
- Step 5Remove from the pan almost all the oil, leaving ⅓ of the total, and put it back to heat over medium heat. When the oil is warm, add the potatoes, the garlic peeled and half of the bread and reduce heat to low. Add the other half of the bread and chop everything with a slotted spoon or kitchen scissors so that all ingredients are mixed uniformly.
- Step 6Keep the heat low while chopping and stir with the slotted spoon or scissors, until getting small pieces (be careful not to cut too much, so the breadcrumbs must be loose).
- Step 7When all the ingredients are well integrated and the breadcrumbs have taken a little color, without becoming too brown, remove from the heat and serve.