The name huevos tontos literally means “silly eggs” in Spanish, but there is nothing silly about this dish once you taste it.
This traditional recipe was created as a way to use up stale bread, turning leftovers into something filling and tasty. It’s a good example of everyday Spanish home cooking, where nothing went to waste and meals were built around basic ingredients.
The mixture is quick to prepare and easy to adapt. Some people add parsley, garlic or small bits of leftover vegetables. The fritters come out crisp on the outside and soft inside, making them perfect as a snack, side dish or light meal.
What to serve with huevos tontos
They work well with a fresh salad, soup or stew. You can also enjoy them on their own with a little olive oil or tomato sauce.
Ingredients (serves 4)
- 200 g stale bread
- 2 eggs
- 150 ml milk
- 1 clove garlic
- Small handful of fresh parsley
- Salt and pepper to taste
- Mild olive oil for frying
Bridging the Gap’s top tips
- Use day-old bread so it soaks up the milk properly
- Let the mixture rest briefly before frying
- Use enough hot oil for a crisp finish
- Drain on kitchen paper after cooking
How to make huevos tontos
- Break the stale bread into small pieces in a bowl.
- Pour over the milk and leave it to soften.
- Beat the eggs and mix them in.
- Finely chop the garlic and parsley and add to the mixture.
- Season with salt and pepper and mix well.
- Spoon small portions of the mixture.
- Heat plenty of olive oil in a frying pan.
- Fry until golden.
