Quail Sauteed Potatoes

Quail sauteed potatoes

Ingredients:

  • 6 whole quails

  • 4 potatoes

  • Chives

  • 12 quail eggs

  • Salt and pepper

  • Olive oil

  • Artesian bread

Directions:

Heat the oven to 350 degrees. Place the whole quails in a greased oven pan, season with salt and pepper, then bake for 45 minutes or until the quail is tender.

Remove the quails from the oven. Take the meat off the bones and cut the quail meat into small pieces. Set aside.

Boil the potatoes, then peel and cut them into small cubes. In a large pan over medium heat, add one tablespoon of olive oil, potato cubes, quail meat, salt, pepper, and chopped chives. Mix everything and sauté until the potatoes are lightly browned.

In a separate pan, fry the quail eggs over medium-high heat. For best results, crack the egg into a small bowl before adding it to the frying pan.

Serve warm with toasted bread; for a Spanish "tapa" feel, the quail mixture can be placed over the bread with a fried egg on top.

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Quail Breasts in Lettuce Wraps

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Fried Quail with Cornmeal Crust and Fried Egg Salad