Spanish-Influenced Quail Eggs with Garlic Paprika Potatoes

Ingredients

• 300 g small potatoes
• 6 pcs quail eggs
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp paprika (smoked or sweet)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (15 minutes): Scrub and halve the small potatoes. Mince the garlic. If using lemon, juice it.

2. 2

   Cook potatoes (about 10 minutes): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add potatoes, cut-side down, and cook until browned and tender when pierced, stirring occasionally (about 10 minutes).

3. 3

   Season (about 5 minutes): Reduce heat to medium. Add garlic and paprika to the skillet and stir for about 30–60 seconds until fragrant. Season with salt and black pepper. If the pan looks dry, add a splash of water.

4. 4

   Cook quail eggs (about 5 minutes): While potatoes finish, bring a small pot of water to a gentle boil. Carefully add quail eggs and simmer for 3–4 minutes for jammy yolks. Drain, cool briefly, then peel.

5. 5

   Assemble (about 5 minutes): Halve the quail eggs and place them on top of the warm potatoes. Drizzle with remaining 1 tbsp olive oil and add lemon juice if using. Serve immediately.