Spanish Quail Egg Tortilla – A Delicious Reinterpretation Of The Classic

A spanish quail egg tortilla ready to be served.

If you’re a fan of the classic omelet, then you’ll definitely love this one! This Spanish quail egg tortilla with pan-fried potatoes and onion will be a feast for your senses. Excellent for vegetarians and easy to make, this nutritious tortilla recipe is likely to become one of your favorite breakfast or dinner choices!

The ingredients are cheap and you can find them in almost any grocery store. What’s best is that they are healthy and you don’t have to worry about excess calories, especially if you’re going to have this quail egg tortilla for breakfast or brunch.

Ingredients

  • 1 large white or red onion (several shallots will also do the trick)
  • 4 tablespoons cold-pressed, organic olive oil
  • 25 g full-fat butter
  • 400 g potatoes, quartered and finely sliced
  • 6 garlic cloves
  • 40 fresh quail eggs
  • handful flat-leaf parsley or chives or both

HOW TO COOK THIS SPANISH QUAIL EGG TORTILLA:

1. Take a large non-stick frying pan and place it on low heat. Slice the onion cook it for about 15 minutes in butter and oil until it turns a really soft brown. Now add the finely sliced potatoes and cover the pan. Let it cook for about 20 minutes. Stir occasionally in order to ensure they fry evenly.

2. By the time the potatoes become soft and the onion shiny, take 2 garlic cloves and crush them. Throw them in the pan, stir and then add all the 40 beaten quail eggs.

3. Next, cover the pan with the lid again and let the Spanish quail egg tortilla cook gently. About 20 minutes later, the edges and base should be golden, and the top set, yet still a little wobbly. Now it’s time to turn it over.

4. In order to do it properly, you’ll have to slide it onto a plate and put another plate on top. Then, you’ll turn over the whole thing and slide it back into the pan. Of course, it would be a lot easier to simply throw it in the air and hope it lands back into the frying back.

5. However, since it’s filled with potatoes and onions that won’t happen because it’s too heavy. After the quail egg tortilla is cooked, transfer it to a plate and serve it either warm or cold. Don’t forget to add some chopped parsley or chives on top.

Next time, add some heavy cream to the beaten quail eggs for a creamier texture.

If you really want to take things to whole new level, take some slices of a warmed baguette and rub some of the remaining garlic on it. Next, pile on grated tomatoes and season it to your liking with sea salt and a little olive oil. This will go really well with the Spanish quail egg tortilla.

Preparation time: 30 minutes
Cooking time: 50 minutes
Serves 4

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