(+34) 913 497 100



Ibérico ham and quail egg


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.


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)

Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".