Meat Recipes by Carlos Mirasierras
2 spring onions
4 tomatoes (branch)
2 potatoes
24 fresh garlic
1 cup txakolí
water
extra virgin olive oil
salt
pepper
parsley
Preparation:
Chop the onions into thin strips and put them to fry in a pan in a little oil. Peel the
tomatoes, cut them into wedges and add them to the pan. Sauté it all for 10 mins and
season.
Spread the fry-up on a baking tray. Salt and pepper the quails and arrange on the fryup. Moisten the birds with txakolí and bake them at 200ºC-392ºF for 35 mins.
Peel the potatoes, cut them into large dice, cook in water for 10 minutes, and drain.
Cut the fresh garlic into lengthwise pieces of 2 inches, and sauté them in a little oil. Add
also the potatoes and sauté. Season and sprinkle some chopped parsley.
Serve the quails accompanied by the onion- tomato fry-up, together with the potatoes.
Garnish with parsley leaves.
Advice: Moisten the quails with the baking juices so they can have a brighter look.
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