Spanish-Style Quail Eggs with Garlic Paprika Potatoes

Ingredients

• 8 large quail eggs
• 450 g baby potatoes
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh parsley (optional)(optional)

Instructions

1. 1

   Prep (15 minutes total): Halve the baby potatoes. Mince the garlic. If using parsley, chop it.

2. 2

   Cook potatoes (about 10 minutes): Heat 1 tbsp olive oil in a skillet over medium-high heat. Add potatoes, season with salt and black pepper, and cook, stirring occasionally, until browned and tender when pierced, about 10 minutes.

3. 3

   Cook quail eggs (about 5 minutes): While potatoes cook, bring a small pot of water to a gentle boil. Add quail eggs and simmer 4 minutes for jammy yolks, then drain and peel.

4. 4

   Finish (about 0–5 minutes): Lower heat to medium. Add remaining 1 tbsp olive oil and minced garlic to the skillet; stir 30–60 seconds until fragrant. Sprinkle in smoked paprika and toss to coat the potatoes. Serve potatoes topped with peeled quail eggs; finish with parsley if using.