Quail Eggs and Potato Tapa Recipe – Huevos de Codorniz y Patatas

This Quail Eggs and Potato Tapa serves 6.

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin.

Peel and finely chop the onion. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a small, heavy-bottom frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.

If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Place the potato and onion mixture in a colander for a few minutes to allow oil to drain. (Use a plate underneath to catch the olive oil and you can use it again.)

Heat the oven to 350F degrees.

Liberally coat the muffin tins with oil. Spoon the potato-onion mixture into the muffin tins, being careful to lay the potato slices flat.

Using paring knife, sharply tap the quail egg with the knife blade to crack it. Break one quail egg into each muffin mold atop the potatoes.

Bake in oven for 5-8 minutes, or until eggs are cooked, but the yolks are still soft. Cut 6 slices of baguette while eggs and potatoes are baking.

Carefully scoop each potato-egg mound from the muffin molds using a large spoon. Place on top of a baguette slice and serve.

Serving Option: Place a slice of roasted piquillo pepper on the bread before topping with the potato and quail egg.