One-skillet meals are wonderful – especially this quail egg tortilla with manchego cheese and green olives. It hits the spot at lunch or dinner. Enjoy this meal with a glass of Rioja whenever you prefer!
In fact, this delicious, Spanish dish is so versatile that you can serve it either hot, cold, or at room temperature. Sliced into mouth-watering wedges, this tortilla is dense with onions, potatoes, olives, and savory manchego, making it a hearty meal that you will definitely cook again!
HOW TO MAKE QUAIL EGG TORTILLA WITH MANCHEGO CHEESE
Make sure you buy quality ingredients and you won’t have any trouble preparing this amazing tortilla. If you can’t find manchego cheese, replace it with Maasdam, Cheddar, or even Feta. Even though it won’t taste quite the same as the original, your quail egg tortilla will be amazing!
Quail Egg Tortilla With Manchego
- 32 quail eggs
- 1 red onion chopped
- 1½ lb potatoes sliced
- ¼ lb manchego cheese
- ¼ cup olive oil extra virgin
- ½ cup green olives
- Preheat the oven. Place a large ovenproof, nonstick skillet over medium heat and drizzle about 2 tablespoon's worth of olive oil to heat up. Next, add the onion and half a teaspoon of pink Himalaya salt. Cook, stirring occasionally for 10 minutes until the onion turns soft and translucent. Then, transfer the onion to a large bowl.
- Add 2 tablespoons of olive oil in the same skillet over medium heat and working in batches, add half of the potatoes in, making sure to create an even layer. Season with salt and pepper. Cook the potatoes until they begin to soften. This should take about 8-10 minutes.
- Next, add the quail eggs, olives, and the potato mixture over the onions you set aside in the large bowl and stir gently to combine all the ingredients.
- Heat up 2 tablespoons of olive oil in the skillet over medium heat. Add half of the potato-onion-quail egg mixture to the skillet, smoothing it with a spoon in order to create an even layer. Top the layer with manchego cheese and cover it with the rest of the mixture. Smoothing it again to create an even layer.
- Cook the tortilla for 10 minutes on the stovetop. Then, transfer the skillet to the preheated oven. Bake the tortilla until the eggs are set and the potatoes are tender. This should take about 30 minutes. Next, adjust the oven to broil and cook the quail egg tortilla until the top is slightly browned. This should take about 3 minutes.
- Transfer the pan to a wire rack and let it cool for 5 minutes. Then, invert it onto a serving plate and cut it into 6 wedges. Serve the quail egg tortilla with manchego hot or at room temperature.
Tip: If you want it spicy, sprinkle some dried chili flakes on the middle layer of the quail egg tortilla.
Spain is a country that is beyond beautiful and, along with countless other reasons, its cuisine makes it one of the top destinations in the world, at least as far as I am concerned. Its unique culture and beautiful, happy people have a special place in my heart. Whenever I make and/or eat something Spanish, my heart fills with joy and pure lust for life and I hope you’ll feel the same.