Foods Wines from SpainFEDER

Ibérico ham and quail egg

Preparation

Cut four slices of bread and toast them lightly. Pour a little Spanish extra virgin olive oil onto each piece of toast and place a slice of Ibérico ham on top. Fry four quail eggs in a generous amount of Spanish olive oil and place one on top of each tapa. Serve at once.

 

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Ibérico ham and quail egg. Photo by: Toya Legido/©ICEX.

Presentation

Sprinkle some rock salt over the tapas.

Nutritional Facts

Energy (kcal): 186
Energy (kJ): 778
Protein (g): 7.3
Fat (g): 9.7
Carbohydrates (g): 17.4
Fibre (g): 0.7
Iron (mg): 1.1
Selenium (µg): 11.2
Vitamin B1 (mg): 0.2

Information provided by: The Spanish Nutrition Foundation (FEN)

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