18 Delicious Spanish Breakfast Recipes Authentic

Vibrant Spanish mornings aren’t complete without a delicious start to the day! We’ve gathered 18 authentic breakfast recipes that bring the sunny flavors of Spain right to your North American kitchen. From simple toast creations to savory classics, these dishes will transform your morning routine. Get ready to explore these delightful recipes that promise to make every breakfast feel like a Spanish fiesta!

Tortilla Española (Spanish Omelette)

Unexpectedly simple yet ridiculously satisfying, the Tortilla Española is basically a potato-and-egg hug in edible form. This Spanish staple proves that with just a few humble ingredients, you can create a meal that’s both comforting and impressively chic—no passport required. Let’s turn your kitchen into a tiny tapas bar, shall we?

Ingredients

• Potatoes – 2 large
• Yellow onion – 1 medium
• Olive oil – ½ cup
• Eggs – 6 large
• Salt – 1 tsp

Instructions

1. Peel the potatoes and slice them into ⅛-inch thick rounds using a sharp knife or mandoline.
2. Peel the onion and slice it into thin, even strips.
3. Heat the olive oil in a 10-inch nonstick skillet over medium heat until it shimmers, about 2 minutes.
4. Add the potato slices and onion to the hot oil, spreading them in an even layer.
5. Cook the potatoes and onions for 20–25 minutes, stirring occasionally, until the potatoes are tender but not browned.
6. Drain the potato-onion mixture in a colander, reserving 1 tablespoon of the oil in the skillet.
7. Crack the eggs into a large bowl and whisk vigorously until fully blended and slightly frothy.
8. Stir the warm potato-onion mixture and salt into the beaten eggs until everything is well coated.
9. Let the mixture sit for 10 minutes so the potatoes absorb some egg—this helps prevent a soggy tortilla.
10. Heat the reserved oil in the skillet over medium-high heat until it just begins to smoke.
11. Pour the egg-potato mixture into the skillet, spreading it evenly with a spatula.
12. Cook for 2–3 minutes until the edges are set and the bottom is golden brown.
13. Place a large plate upside down over the skillet, hold it firmly, and flip the skillet to transfer the tortilla onto the plate.
14. Slide the tortilla back into the skillet, cooked side up, and cook for another 2–3 minutes until the center is firm but still slightly jiggly.
15. Transfer the tortilla to a cutting board and let it rest for 5 minutes before slicing.

Keep that golden, pillowy disk close—it’s just as glorious warm or at room temperature, making it the ultimate make-ahead hero. Slice it into wedges for a hearty breakfast, cube it for party toothpicks, or stuff it into a crusty baguette for a sandwich that’ll make you forget all other sandwiches.

Pan con Tomate (Tomato Bread)

Craving something that transforms humble pantry staples into pure Mediterranean magic? Meet pan con tomate—Spain’s genius answer to bruschetta that’s about to become your new obsession. This no-fuss masterpiece proves that sometimes, the simplest ingredients create the most unforgettable flavors.

Ingredients

Bread – 4 thick slices
Tomatoes – 2 large
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Place bread slices directly on the oven rack and bake for 8-10 minutes until golden and crisp.
3. Cut garlic cloves in half and rub the cut sides vigorously over the warm toasted bread—this creates tiny abrasions that help the garlic flavor penetrate deeply.
4. Cut tomatoes in half horizontally.
5. Grate the cut sides of the tomatoes using a box grater held over a bowl, stopping when you reach the skin.
6. Discard the tomato skins.
7. Spoon the grated tomato pulp evenly over the garlic-rubbed bread slices.
8. Drizzle ½ tablespoon of olive oil over each slice.
9. Sprinkle exactly ⅛ teaspoon of salt evenly over each tomato-topped slice.
10. Serve immediately while the bread is still warm and crisp.

You’ll love how the crisp bread contrasts with the juicy tomato pulp, while the garlic provides a subtle kick that doesn’t overpower. Try topping it with thinly sliced serrano ham or manchego cheese for a next-level tapas experience, or simply enjoy it as the perfect vehicle for your morning eggs.

Churros con Chocolate

Unbelievably, we’re about to make churros so good they’ll have you questioning every cinnamon-sugar-coated life decision you’ve ever made. Forget those sad, stale mall versions—we’re crafting golden, crispy wands of pure joy that demand to be dunked into a pool of rich, dark chocolate that’s basically liquid happiness.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 3
• Sugar – ¼ cup
• Cinnamon – 1 tsp
• Oil – 2 cups
• Chocolate – 4 oz
• Heavy cream – ½ cup

Instructions

1. Combine 1 cup water and ½ cup butter in a saucepan over medium heat until butter melts completely.
2. Add 1 cup flour all at once and stir vigorously for 2 minutes until the mixture forms a smooth ball that pulls away from the pan sides.
3. Transfer the dough to a mixing bowl and let it cool for 5 minutes until warm but not hot to the touch.
4. Beat in 3 eggs one at a time, waiting until each egg is fully incorporated before adding the next—this prevents a greasy dough.
5. Heat 2 cups oil in a heavy pot to 375°F, using a candy thermometer for accuracy since temperature is crucial for crispy churros.
6. Spoon the dough into a piping bag fitted with a large star tip while the oil heats up.
7. Pipe 4-inch strips directly into the hot oil, cutting them with kitchen scissors—work in batches of 3-4 to avoid crowding.
8. Fry for 2-3 minutes per side until deeply golden brown and crispy, flipping once during cooking.
9. Remove churros with a slotted spoon and drain on paper towels for 1 minute to absorb excess oil.
10. Mix ¼ cup sugar with 1 tsp cinnamon in a shallow bowl while churros are still warm.
11. Roll each warm churro in the cinnamon-sugar mixture until evenly coated on all sides.
12. Combine 4 oz chocolate and ½ cup heavy cream in a microwave-safe bowl.
13. Microwave in 30-second intervals, stirring between each, until the chocolate is completely smooth and glossy.
14. Serve churros immediately alongside the warm chocolate sauce for dipping.

Absolutely magical how that crisp exterior gives way to a tender, almost creamy interior that plays perfectly against the warm cinnamon sugar coating. The dark chocolate sauce provides that rich, bitter counterpoint that makes each bite dangerously addictive—try serving these still warm with cold vanilla ice cream for a temperature contrast that’ll blow your mind.

Magdalenas (Spanish Muffins)

Pucker up, buttercup, because we’re about to make Magdalenas—Spain’s answer to the muffin that’s so fluffy, you’ll want to write it love letters. These citrus-kissed treats are basically sunshine in cake form, ready to brighten even the most dramatic of Monday mornings. Forget your basic baked goods—this is a flavor fiesta that’ll have your taste buds doing the flamenco.

Ingredients

– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ¼ tsp
– Eggs – 2 large
– Vegetable oil – ½ cup
– Milk – ¼ cup
– Lemon zest – from 1 lemon

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, 2 tsp baking powder, and ¼ tsp salt in a large bowl until no lumps remain.
3. Crack 2 eggs into a separate medium bowl and beat them with a fork until uniform in color.
4. Pour ½ cup vegetable oil and ¼ cup milk into the beaten eggs, whisking continuously until fully combined.
5. Zest one lemon directly into the wet ingredients, stirring to distribute the citrus evenly throughout the mixture.
6. Tip: Use a microplane for the lemon zest—it releases more aromatic oils than a box grater, giving your Magdalenas brighter flavor.
7. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—do not overmix.
8. Tip: A few flour streaks are fine! Overmixing develops gluten and makes muffins tough instead of tender.
9. Divide the batter evenly among 10 muffin cups, filling each about ⅔ full.
10. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
11. Tip: Rotate the pan halfway through baking if your oven has hot spots for even browning.
12. Transfer the muffins to a wire rack and let cool completely before serving. Oh, the texture is pure magic—cloud-soft crumb with a delicate crispness at the edges, all zinging with sunny lemon notes. Serve them warm with a dunk in café con leche for maximum Spanish vibes, or slice horizontally and toast with a smear of salted butter for next-level breakfast indulgence.

Torrijas (Spanish French Toast)

Ditch that boring breakfast routine, because we’re about to make your mornings infinitely more exciting with a Spanish twist on a classic. Torrijas are essentially French toast’s more sophisticated, caramel-kissed European cousin, and they’re so delicious they might just ruin regular brunch for you forever.

Ingredients

Bread – 8 thick slices
Milk – 2 cups
Cinnamon stick – 1
Lemon peel – 2 strips
Sugar – 1 cup
Eggs – 4
Olive oil – ½ cup

Instructions

1. Combine 2 cups milk, 1 cinnamon stick, and 2 strips lemon peel in a small saucepan.
2. Heat the milk mixture over medium heat until small bubbles form around the edges (about 180°F), then immediately remove from heat.
3. Let the milk mixture steep for 15 minutes to infuse the flavors, then discard the cinnamon stick and lemon peel.
4. Pour the infused milk into a shallow dish wide enough to fit a slice of bread.
5. Dip 8 thick slices of stale bread into the warm milk for 10 seconds per side—they should be moist but not falling apart.
6. Whisk 4 eggs in a separate shallow dish until completely smooth and pale yellow.
7. Heat ½ cup olive oil in a large skillet over medium heat until it shimmers (about 350°F).
8. Dip each milk-soaked bread slice into the beaten eggs, coating both sides completely.
9. Fry the coated bread slices in hot oil for 2-3 minutes per side until golden brown and crisp.
10. Transfer the fried torrijas to a wire rack set over a baking sheet to drain excess oil.
11. Place 1 cup sugar in a shallow bowl.
12. Press both sides of each warm torrija into the sugar until evenly coated.
13. Arrange the sugar-coated torrijas on a serving platter.
Zesty with lemon and warm with cinnamon, these torrijas boast a custardy interior beneath that crackly sugar crust. Serve them stacked high with fresh berries for a stunning brunch centerpiece, or enjoy them still warm from the pan when the sugar coating is at its most magical.

Huevos Rotos (Broken Eggs with Potatoes)

Yikes, who knew that intentionally breaking eggs over crispy potatoes could create such culinary magic? Huevos Rotos is Spain’s gift to breakfast-for-dinner enthusiasts everywhere, combining the humble potato with the glorious runny yolk in a dish that’s basically a flavor party on a plate. This isn’t just broken eggs—it’s broken rules about what constitutes a proper meal, and we’re totally here for it.

Ingredients

• Yukon Gold potatoes – 1.5 lbs
• Extra virgin olive oil – ½ cup
• Large eggs – 4
• Kosher salt – 1 tsp
• Smoked paprika – ½ tsp

Instructions

1. Peel 1.5 lbs Yukon Gold potatoes and slice them into ¼-inch thick rounds.
2. Heat ½ cup extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Arrange potato slices in a single layer in the hot oil, working in batches if necessary.
4. Fry potatoes for 8-10 minutes per side until golden brown and crispy-edged.
5. Sprinkle 1 tsp kosher salt evenly over the crispy potatoes while they’re still hot.
6. Crack 4 large eggs directly over the potato layer in the skillet.
7. Cook eggs undisturbed for 3-4 minutes until whites are set but yolks remain runny.
8. Remove skillet from heat and immediately sprinkle ½ tsp smoked paprika over everything.
9. Use two forks to roughly chop and mix the eggs into the potatoes, breaking yolks thoroughly.

Kick back and watch that golden yolk river coat every crispy potato slice like edible lava. The magic happens when runny yolks meet salty, paprika-kissed potatoes—creating a texture that’s simultaneously crisp, creamy, and downright addictive. Serve this beauty straight from the skillet with crusty bread for yolk-dipping duty, or be extra and top it with thinly sliced jamón for that authentic Spanish flair.

Tostada con Aceite y Sal (Toast with Olive Oil and Salt)

Just when you thought toast couldn’t get any more exciting, this Spanish-inspired creation proves that sometimes the simplest things are the most brilliant. Jazzing up your morning routine has never been easier—or more deliciously Mediterranean—than with this ridiculously simple yet utterly addictive toast that’ll make you question every boring slice you’ve ever eaten. Who knew three ingredients could create such magic?

Ingredients

Bread – 2 slices
Olive oil – 2 tbsp
Salt – ½ tsp

Instructions

1. Place your bread slices in a toaster set to medium-dark setting (approximately setting 4 on most toasters).
2. Toast the bread until golden brown with visible darker edges, about 3-4 minutes depending on your toaster.
3. Remove the toasted bread immediately and place on a plate.
4. Drizzle 1 tablespoon of olive oil evenly over the surface of each warm toast slice.
5. Sprinkle exactly ¼ teaspoon of salt evenly across each oiled slice.
6. Let the toast sit for 30 seconds to allow the warm bread to absorb the olive oil.
7. Serve immediately while still warm and crisp.

What makes this toast truly spectacular is the way the warm, crunchy bread soaks up that golden olive oil while the salt crystals provide little bursts of flavor in every bite. The texture is simultaneously crisp and rich, making it perfect for dipping into soups or topping with sliced tomatoes for an instant bruschetta upgrade. Honestly, it’s so good you might just start questioning why you ever bothered with butter.

Leche Frita (Fried Milk Dessert)

Brace yourselves, dessert lovers—we’re about to fry milk, and it’s about to become your new favorite kitchen daredevil act. This Spanish stunner transforms humble ingredients into golden, custardy cubes that’ll make you question every dessert decision you’ve ever made. Get ready to impress your taste buds and confuse your friends when you tell them what’s for dessert.

Ingredients

– Whole milk – 2 cups
– Granulated sugar – ½ cup
– Cornstarch – ⅓ cup
– Cinnamon stick – 1
– Lemon zest – from 1 lemon
– Large eggs – 2
– All-purpose flour – ½ cup
– Vegetable oil – for frying
– Ground cinnamon – 1 tbsp

Instructions

1. Combine 2 cups whole milk, ½ cup granulated sugar, ⅓ cup cornstarch, 1 cinnamon stick, and lemon zest from 1 lemon in a medium saucepan.
2. Whisk continuously over medium heat until the mixture thickens to pudding consistency, about 8-10 minutes.
3. Remove the cinnamon stick and pour the thickened mixture into a greased 8×8 inch baking dish.
4. Chill in refrigerator for at least 4 hours until completely firm and sliceable.
5. Cut the chilled milk mixture into 2-inch squares using a sharp knife dipped in warm water between cuts for clean edges.
6. Beat 2 large eggs in a shallow bowl until fully combined.
7. Place ½ cup all-purpose flour in a separate shallow bowl.
8. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to maintain consistent temperature.
9. Dredge each milk square first in flour, shaking off excess, then dip in beaten eggs to coat completely.
10. Carefully lower coated squares into hot oil using tongs, frying in batches of 4-5 pieces to avoid overcrowding.
11. Fry for 2-3 minutes until golden brown on all sides, flipping once halfway through.
12. Remove fried milk squares with a slotted spoon and drain on paper towels.
13. Sprinkle immediately with 1 tablespoon ground cinnamon while still warm.

Every bite delivers that magical contrast—crispy, cinnamon-dusted exterior giving way to creamy, vanilla-kissed custard inside. Serve these warm beauties with a drizzle of honey or alongside coffee ice cream for maximum swooning. They’re so good, you might just start frying everything in your refrigerator.

Ensalada de Frutas con Yogur (Fruit Salad with Yogurt)

Zesty, zippy, and downright zany—this isn’t your grandma’s fruit salad! We’re tossing tropical vibes with creamy yogurt for a dish that screams ‘fiesta in a bowl’ without any of the cleanup. Get ready to dazzle your taste buds and impress your friends with minimal effort and maximum flavor.

Ingredients

Strawberries – 1 cup
Banana – 1
Orange – 1
Plain Greek yogurt – ½ cup
Honey – 2 tbsp

Instructions

1. Wash 1 cup of strawberries under cold running water for 30 seconds, then pat them completely dry with a paper towel. 2. Hull the strawberries by twisting off the green tops with your fingers. 3. Slice each strawberry into ¼-inch thick pieces using a sharp knife. 4. Peel 1 banana and discard the skin. 5. Cut the banana into ½-inch thick rounds on a cutting board. 6. Peel 1 orange with your hands, removing all the white pith for less bitterness. 7. Separate the orange into segments by pulling them apart at the natural divisions. 8. Combine the sliced strawberries, banana rounds, and orange segments in a large mixing bowl. 9. Gently toss the fruit mixture with a spoon for 15 seconds to distribute evenly. 10. Add ½ cup of plain Greek yogurt to the bowl. 11. Drizzle 2 tbsp of honey over the yogurt and fruit. 12. Fold everything together with a spatula for 20 seconds until the yogurt lightly coats all fruit pieces. The yogurt acts as a natural barrier to keep bananas from browning too quickly. 13. Chill the salad in the refrigerator for at least 30 minutes at 40°F to let flavors meld. 14. Serve immediately in individual bowls or parfait glasses for a fancy touch. Tangy, creamy, and bursting with juicy sweetness, this salad delivers a satisfying contrast between the soft bananas and firm strawberries. Try layering it with granola for an instant parfait, or spoon it over pancakes to transform breakfast into a tropical vacation.

Bizcocho de Naranja (Orange Sponge Cake)

Oh, the glorious Bizcocho de Naranja—this sunny Spanish sponge cake is basically a citrus-flavored hug for your taste buds, perfect for when you want to impress without the stress. Orange you glad we’re diving into this zesty delight that’s as fluffy as a cloud and twice as cheerful? Let’s get baking!

Ingredients

• All-purpose flour – 1 ½ cups
• Granulated sugar – 1 cup
• Eggs – 3 large
• Orange juice – ½ cup
• Orange zest – 2 tbsp
• Baking powder – 2 tsp
• Salt – ½ tsp
• Unsalted butter – ½ cup, melted

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with butter or non-stick spray.
2. Whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl until fully combined.
3. In a separate large bowl, beat 3 large eggs and 1 cup granulated sugar with an electric mixer on medium speed for 3–4 minutes, until the mixture is pale, thick, and forms ribbons when you lift the beaters.
4. Gently fold in the dry ingredients with a spatula, mixing just until no flour streaks remain to avoid overmixing and a tough cake.
5. Stir in ½ cup melted unsalted butter, ½ cup orange juice, and 2 tbsp orange zest until the batter is smooth and evenly incorporated.
6. Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when gently pressed.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to prevent sogginess.

Moist, tender, and bursting with bright orange flavor, this cake is a total crowd-pleaser. Serve it plain for a simple treat, or get fancy with a dusting of powdered sugar and fresh orange slices—either way, it’s sunshine on a plate!

Crema Catalana (Catalan Cream)

Eureka! Just when you thought crème brûlée had cornered the market on fancy-schmancy custard desserts, along comes its sassy Spanish cousin, Crema Catalana, ready to tango with your taste buds and torch its way into your heart. This isn’t just dessert; it’s a caramel-coated dare to live a little more deliciously.

Ingredients

Milk – 2 cups
Heavy cream – 1 cup
Lemon zest – from 1 lemon
Cinnamon stick – 1
Granulated sugar – ¾ cup, divided
Cornstarch – 3 tbsp
Egg yolks – 6

Instructions

1. Combine 2 cups milk, 1 cup heavy cream, lemon zest, and 1 cinnamon stick in a medium saucepan over medium heat.
2. Heat the mixture until small bubbles form around the edges, about 180°F, then remove from heat and let steep for 15 minutes.
3. Whisk ¼ cup sugar with 3 tbsp cornstarch in a medium bowl until no lumps remain.
4. Add 6 egg yolks to the sugar mixture and whisk vigorously for 2 minutes until pale yellow and slightly thickened.
5. Remove the cinnamon stick from the steeped milk mixture using tongs.
6. Slowly pour about ½ cup of the warm milk into the egg mixture while whisking constantly to temper the eggs.
7. Pour the tempered egg mixture back into the saucepan with the remaining milk.
8. Cook over medium-low heat, whisking constantly, for 5-7 minutes until the mixture thickens enough to coat the back of a spoon.
9. Immediately pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits or zest.
10. Divide the strained custard evenly among 6 ramekins.
11. Press plastic wrap directly onto the surface of each custard to prevent a skin from forming.
12. Refrigerate the custards for at least 4 hours, or until completely set and chilled.
13. Sprinkle the remaining ½ cup sugar evenly over the surface of each chilled custard.
14. Use a kitchen torch to caramelize the sugar, moving the flame in small circles until the sugar melts and turns golden brown.

Unbelievably creamy beneath that satisfyingly crackable sugar shell, this dessert delivers bright citrus notes that cut through the rich custard in the most delightful way. Serve it immediately after torching while the caramel is still warm and glassy, or get fancy by garnishing with fresh berries for a pop of color that’ll make your Instagram followers swoon.

Pitufo con Jamón (Small Sandwich with Ham)

Craving something ridiculously simple yet magically delicious? Meet your new lunchtime superhero: the Pitufo con Jamón, a Spanish-inspired mini sandwich that proves big flavors come in small packages. This ham-packed pocket rocket is about to become your go-to when hunger strikes but effort doesn’t.

Ingredients

Dinner rolls – 4
Ham – 8 thin slices
Butter – 2 tbsp

Instructions

1. Preheat your oven to 350°F.
2. Slice dinner rolls in half horizontally using a serrated knife.
3. Spread ¼ tablespoon of butter evenly on each cut side of the rolls.
4. Place rolls butter-side up on a baking sheet.
5. Toast rolls in preheated oven for 5-7 minutes until golden brown and crisp.
6. Remove baking sheet from oven using oven mitts.
7. Layer 2 slices of ham on the bottom half of each roll.
8. Place top halves of rolls over ham to form sandwiches.
9. Serve immediately while rolls are still warm and crisp.

Velvety ham melts into the warm, buttery embrace of that perfectly toasted roll, creating a textural symphony of crisp exterior and pillowy interior. Try stacking two mini sandwiches with different ham varieties for a flavor party, or pack them cold for a picnic where they’ll still deliver maximum satisfaction with minimal fuss.

Rosquillas Fritas (Fried Spanish Donuts)

Doughnuts, but make them Spanish—because why should regular old donuts have all the fun? These crispy, golden Rosquillas Fritas are the sassy, sugar-dusted cousins you never knew you needed, ready to turn your kitchen into a fiesta in under 30 minutes. Trust me, your taste buds will be doing the flamenco by bite two.

Ingredients

• Flour – 2 cups
• Baking powder – 2 tsp
• Salt – ½ tsp
• Eggs – 2 large
• Sugar – ¼ cup
• Milk – ½ cup
• Vegetable oil – for frying
• Powdered sugar – for dusting

Instructions

1. In a large bowl, whisk together 2 cups of flour, 2 tsp of baking powder, and ½ tsp of salt until fully combined.
2. Crack 2 large eggs into the dry ingredients, then add ¼ cup of sugar and ½ cup of milk.
3. Stir the mixture vigorously with a wooden spoon until a soft, slightly sticky dough forms—don’t overmix, or your rosquillas will be tough instead of tender.
4. Lightly flour a clean surface and turn the dough out onto it.
5. Knead the dough gently for 1 minute, just until it becomes smooth and holds together.
6. Divide the dough into 12 equal portions and roll each into a ball about 1.5 inches in diameter.
7. Use your thumb to poke a hole through the center of each ball, then gently stretch it to form a ring shape.
8. Pour vegetable oil into a heavy-bottomed pot until it reaches a depth of 2 inches.
9. Heat the oil over medium heat until it reaches 350°F on a candy thermometer—this temperature is key for golden, non-greasy results.
10. Carefully drop 3-4 dough rings into the hot oil, being sure not to overcrowd the pot.
11. Fry the rosquillas for 2-3 minutes per side, flipping once, until they’re puffed and deep golden brown.
12. Remove the fried rosquillas with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
13. Repeat steps 10-12 with the remaining dough rings, allowing the oil to return to 350°F between batches for even cooking.
14. While the rosquillas are still warm, dust them generously with powdered sugar using a fine-mesh sieve.

Heavenly? Absolutely. These beauties boast a crackly, sugar-kissed crust that gives way to a fluffy, cake-like interior with just a hint of sweetness. Serve them stacked high on a rustic platter with strong coffee for dipping, or go wild and drizzle them with honey for a sticky-sweet twist that’ll have everyone begging for the recipe.

Tarta de Santiago (Almond Cake)

Ladies and gentlemen, prepare to have your taste buds utterly seduced by this Spanish stunner that’s basically a hug in cake form—the legendary Tarta de Santiago. This almond-packed marvel from Galicia is so deliciously moist and fragrant, it might just convince you to start speaking with a Spanish accent after one bite.

Ingredients

Almond flour – 2 cups
Granulated sugar – 1 cup
Eggs – 4 large
Lemon zest – 1 tbsp
Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Whisk together 2 cups almond flour and 1 cup granulated sugar in a large bowl until thoroughly combined.
3. Crack 4 large eggs into a separate bowl and beat them with a hand mixer on medium speed for exactly 3 minutes until pale and frothy.
4. Gently fold the egg mixture into the almond-sugar mixture using a rubber spatula, being careful not to deflate the eggs.
5. Add 1 tbsp lemon zest and ¼ tsp salt to the batter, folding just until incorporated.
6. Pour the batter into your prepared pan and tap it firmly on the counter 3 times to release any air bubbles.
7. Bake at 350°F for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out completely clean.
8. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
9. Dust the completely cooled cake with powdered sugar through a stencil for that traditional cross design.

Perfectly dense yet miraculously moist, this cake delivers an intense almond flavor that’s brightened by the subtle citrus kiss. Serve it with strong coffee for breakfast (because you’re fancy like that) or as an elegant dessert that’ll make your guests think you studied pastry in Barcelona.

Molletes con Aceite y Ajo (Soft Rolls with Olive Oil and Garlic)

Brace yourselves, carb lovers, because we’re about to transform humble bread into a garlicky, olive oil-soaked masterpiece that’ll have you questioning every plain dinner roll you’ve ever met. This isn’t just bread—it’s a warm, aromatic hug for your taste buds that’s suspiciously easy to make, perfect for when you want to feel fancy without actually trying too hard.

Ingredients

Soft rolls – 4
Olive oil – ¼ cup
Garlic cloves – 4
Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice the soft rolls in half horizontally using a serrated knife.
3. Place the roll halves cut-side up on a baking sheet.
4. Toast the rolls in the preheated oven for 5 minutes until lightly golden.
5. Remove the baking sheet from the oven using oven mitts.
6. Peel 4 garlic cloves and finely mince them.
7. Combine ¼ cup olive oil and minced garlic in a small bowl.
8. Stir the olive oil and garlic mixture thoroughly with a spoon.
9. Let the garlic-infused oil sit for 2 minutes to allow flavors to meld.
10. Brush the garlic oil mixture generously over the toasted roll halves using a pastry brush.
11. Sprinkle ½ tsp salt evenly across all roll halves.
12. Return the baking sheet to the oven and bake for 8-10 minutes until the edges are crisp and golden brown.
13. Remove from oven and let cool for 2 minutes before serving.

Heavenly doesn’t even begin to describe these beauties—they emerge from the oven with a crisp exterior that gives way to a soft, oil-soaked interior bursting with garlic flavor. Serve them alongside pasta for maximum carb-loading satisfaction, or be bold and top them with fresh tomato slices and basil for an instant bruschetta upgrade that’ll make you look like a culinary genius.

Flan de Huevo (Classic Spanish Custard)

Brace yourself for a dessert that’s basically a sweet, jiggly hug in a dish—this classic Spanish custard is so smooth and caramel-kissed, it might just become your new kitchen obsession. Flan de Huevo is the elegant, wobbly superstar that proves simple ingredients can create pure magic, and honestly, who can resist that golden caramel drip?

Ingredients

Sugar – ¾ cup
Eggs – 4 large
Sweetened condensed milk – 14 oz can
Evaporated milk – 12 oz can
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F.
2. Pour ½ cup of sugar into a small, heavy-bottomed saucepan.
3. Heat the sugar over medium heat, swirling the pan occasionally—do not stir—until it melts into a deep amber liquid, about 5–7 minutes.
4. Immediately pour the hot caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
5. In a large bowl, whisk the eggs until just combined—no need to whip them frothy.
6. Add the sweetened condensed milk, evaporated milk, vanilla extract, and remaining ¼ cup sugar to the eggs.
7. Whisk the mixture gently until fully smooth and uniform in color.
8. Strain the custard through a fine-mesh sieve into the caramel-coated baking dish to remove any egg bits.
9. Place the baking dish inside a larger roasting pan.
10. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
11. Bake for 50–60 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
12. Remove the flan from the water bath and let it cool completely on a wire rack.
13. Cover the cooled flan with plastic wrap and refrigerate for at least 4 hours, or overnight.
14. To serve, run a thin knife around the edge of the dish.
15. Invert a serving plate over the baking dish, then flip both together in one quick motion to release the flan.
You’ll love the silky, melt-in-your-mouth texture and the rich caramel sauce that pools around each slice. Serve it chilled with a sprinkle of sea salt or fresh berries for a fancy twist that’ll make everyone think you’re a dessert pro.

Bollos de Leche (Milk Buns)

Dare we say these fluffy, cloud-like buns might just become your new baking obsession? Bollos de Leche are the buttery, slightly sweet milk buns that will have you questioning why you ever settled for store-bought dinner rolls. Get ready to fill your kitchen with that irresistible freshly-baked aroma and impress everyone with your newfound bread wizardry!

Ingredients

Flour – 3 cups
Milk – 1 cup
Sugar – ¼ cup
Butter – 4 tbsp
Egg – 1
Yeast – 2¼ tsp
Salt – 1 tsp

Instructions

1. Warm the milk to 110°F in a small saucepan.
2. Combine the warm milk, sugar, and yeast in a large bowl, then let it sit for 5 minutes until foamy.
3. Beat the egg in a separate small bowl.
4. Add the beaten egg and 3 cups of flour to the yeast mixture.
5. Mix with a wooden spoon until a shaggy dough forms.
6. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
7. Soften the butter to room temperature.
8. Incorporate the softened butter and 1 tsp salt into the dough while continuing to knead for 2 more minutes.
9. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
10. Punch down the risen dough to release air bubbles.
11. Divide the dough into 12 equal pieces and shape each into a smooth ball.
12. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
13. Cover the buns with a damp cloth and let them rise for 30 minutes until puffy.
14. Preheat your oven to 350°F during the final 15 minutes of the second rise.
15. Bake the buns for 18-20 minutes until golden brown on top.
16. Transfer the baked buns to a wire rack to cool completely.

Seriously, these buns achieve that perfect balance of tender crumb and delicate sweetness that makes them dangerously addictive. Their soft, pillowy texture practically begs to be torn apart while still warm, releasing clouds of steam that carry the comforting scent of milk and butter. Try splitting them horizontally and toasting lightly before piling high with pulled pork or using as the ultimate vehicle for your favorite jam—either way, they’ll disappear faster than you can say “seconds, please!”

Tortitas de Maíz (Corn Pancakes)

Brace yourselves, pancake purists—these tortitas de maíz are about to flip your breakfast world upside down with their golden, corny charm that’s basically a fiesta in a skillet! Forget boring flapjacks; these little rounds pack a sweet, savory punch that’ll have you drizzling honey like there’s no tomorrow. Trust me, your taste buds will throw a party, and everyone’s invited.

Ingredients

– Cornmeal – 1 cup
– All-purpose flour – ½ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Egg – 1 large
– Milk – 1 cup
– Unsalted butter – 2 tbsp, melted
– Vegetable oil – 2 tbsp

Instructions

1. Whisk together the cornmeal, all-purpose flour, baking powder, and salt in a large bowl until fully combined.
2. Crack the egg into a separate medium bowl and beat it lightly with a fork for about 30 seconds until uniform in color.
3. Pour the milk and melted unsalted butter into the bowl with the egg, and whisk vigorously for 1 minute until the mixture is smooth and emulsified.
4. Tip: For extra-fluffy pancakes, let the wet ingredients sit for 5 minutes to allow the baking powder to activate when mixed.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain—do not overmix, as lumps are fine.
6. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil, spreading it evenly with a brush or spoon.
7. Test if the skillet is ready by sprinkling a few drops of water on it; if they sizzle and evaporate in 2 seconds, it’s at the right temperature (around 350°F).
8. Pour ¼ cup of batter onto the skillet for each pancake, spacing them 2 inches apart to prevent sticking.
9. Cook the pancakes for 2–3 minutes until bubbles form on the surface and the edges look set and slightly dry.
10. Tip: Resist flipping too early—wait until the bottom is golden brown, which ensures they won’t tear.
11. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until the second side is golden brown and firm to the touch.
12. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more vegetable oil if the skillet looks dry.
13. Tip: Keep finished pancakes warm by placing them in a single layer on a baking sheet in a 200°F oven for up to 10 minutes.

Mmm, these tortitas boast a delightfully crisp edge giving way to a tender, corn-flecked interior that’s subtly sweet and savory all at once. Drizzle them with maple syrup for a classic twist or top with avocado slices and a sprinkle of chili powder for a savory kick—they’re versatile enough to steal the show at any meal.

Summary

Craving a taste of Spain? This collection of 18 authentic breakfast recipes brings the vibrant flavors of Spanish mornings right to your kitchen. From simple churros to savory tortillas, there’s something delicious for every home cook to discover. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest to inspire fellow food lovers!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.