Today's recipe is very simple and perfect to serve as individual tapas, in addition to being very colorful, it is prepared in a moment!
Ingredients for 4 units:- 4 eggs of quail - 2 small potatoes- 3.5 oz of boneless black olives- 0.5 oz of anchovies in olive oil- Olive oil
Recipe:- In a glass suitable for blender, beat the black olives and anchovies, adding a little of the oil of the anchovies themselves, until a uniform and thick paste is formed.- Wash and peel the potatoes.- Cut them into very thin slices (calculate 4 slices per cornmeal, so you need 16).- In a frying pan with plenty of olive oil, fry the potato slices until golden.- Place in a dish with absorbent paper to remove excess oil.- In the same frying pan where you have fried the potatoes, fry quail eggs.- Serve putting a slice of potato and a teaspoon of tapenade until you form the 4 floors.- Place the fried quail egg on top. *Trick of cooks: you can also prepare these millefeuilles by changing the tapenade for what you want, such as blood sausage, pâté ...
Bon appétit!

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