Frying Torrijas in Olive Oil or Sunflower Oil: Which Is Better?

These dishes are also deeply nostalgic, taking us back to childhood and the traditional recipes lovingly prepared by our grandmothers.

Without a doubt, among all these recipes, one stands out as the true queen of Easter in Spain: the *torrijas*.

Torrijas with Olive Oil or Sunflower Oil?

There’s no absolute truth about which option is better — it really depends on your personal preferences and the flavor you want to achieve.

While we always recommend using extra virgin olive oil for frying *torrijas*, you can experiment with different types of oils depending on your taste and ingredient availability, such as olive pomace oil, for example.

Keep in mind that the flavor and texture of your *torrijas* may vary depending on the oil you choose, so you might want to test and adjust the recipe to your liking.

With that in mind, let’s highlight a few aspects to consider when using olive oil for preparing this beloved traditional dessert.

First, the flavor. Olive oil tends to have a more distinctive and characteristic taste compared to sunflower oil.

Frying *torrijas* in olive oil can add a richer, more robust flavor. On the other hand, sunflower oil has a milder, more neutral taste, which can allow the natural flavor of the *torrija* to shine through.

Second, health. From a nutritional standpoint, numerous studies have shown that olive oil is healthier than sunflower oil, as EVOO contains monounsaturated fatty acids that benefit cardiovascular health.

In general, if you enjoy the taste of olive oil and don’t mind spending a bit more, it’s an excellent choice for frying *torrijas*. However, if you prefer a more neutral flavor and a slightly more economical option, sunflower oil can also work well.

Ultimately, the decision depends on your personal preferences and the factors mentioned above.

Traditional Torrijas Recipe

Once you’ve chosen your preferred oil for homemade *torrijas*, it’s time to roll up your sleeves and start cooking!

Here’s how to make milk and cinnamon *torrijas* fried in olive oil — starting with the list of ingredients you’ll need. Take note!

Here’s everything you’ll need:

- The best bread for *torrijas* is day-old bread (preferably baguette-style), cut into slices about 2 cm thick.

- 1 liter of milk

- 200 g of sugar

- 1 cinnamon stick

- Lemon peel

- Eggs

- Mild olive oil (or sunflower oil) for frying

- Sugar and ground cinnamon for sprinkling (optional)

How to Make Torrijas

The preparation is divided into several parts:

1. Preparing the flavored milk:

- In a large saucepan, heat the milk with sugar, cinnamon stick, and lemon peel over medium heat. Stir occasionally to dissolve the sugar.

- Once the milk begins to boil, remove it from the heat and let it rest for about 15–20 minutes to infuse the flavors. Then remove the cinnamon stick and lemon peel.

2. Soaking the bread:

- Dip each bread slice into the flavored milk one by one, making sure they soak well but don’t fall apart.
- Place the soaked slices on a plate or tray and let them rest for a few minutes so the bread absorbs the milk.

3. Preparing to fry:

- Beat the eggs in a deep plate.
- Heat plenty of oil in a large frying pan over medium-high heat.

4. Frying the *torrijas*:

- Dip each soaked bread slice into the beaten egg, coating both sides thoroughly.
- Fry the *torrijas* in hot olive oil until golden and crispy on both sides, about 2–3 minutes per side.
- Remove them and place them on paper towels to absorb excess oil.

5. The final touch:

- If desired, sprinkle the *torrijas* with a mix of sugar and ground cinnamon while still warm.
- Serve warm or let them cool to room temperature.

That’s it! You now have delicious *torrijas* ready to enjoy.

Serve them on their own, or with honey, syrup, or even a scoop of ice cream if you’re feeling indulgent.

Enjoy and happy Easter!

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