Serves 1
Directions
- 1Boil the potatoes and 3 eggs until cooked.
- 2Peel the boiled potatoes and eggs.
- 3Grate the boiled potatoes and eggs into a bowl.
- 4Season with olive oil and salt, then mix.
- 5Add chopped olives and shredded ventresca de atún to the mixture.
- 6Prepare a homemade mayonnaise using eggs, salt, and oil.
- 7Incorporate the mayonnaise into the bowl with the other ingredients.
- 8Fry sliced garlic until golden, then fry the quail eggs in the same oil.
- 9Plating: place the ensaladilla into an ring mold on a plate, top with the fried quail eggs, fried garlic chips, dried parsley, and chili flakes.
Ingredients
- 4 whole potato
- 3 whole egg
- 100 g ventresca de atún
- 100 g olive
- mayonnaise
- extra virgin olive oil
- salt
- 9 whole quail egg
- 6 whole garlic clove
- dried parsley
- chili flakes
Equipment
potgraterbowlhand blenderfrying panring mold
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