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Quely Tapas with Sobrasada & Fried Quails Eggs



Cut the sobrasada up into 16 equal pieces, place one on each Quely Tapa, and then put these on a baking tray in the oven for 2 minutes at 180º C. Remove and set aside.

Meanwhile, heat the oil in a frying pan and fry the quail's eggs.

Drain them on absorbent kitchen paper and sprinkle a little hibiscus salt over them.

Assembly of the tapa

Place the quail's eggs on top of the sobrasada.

Put the finished Quely Tapas on a plate and decorate with basil leaves.

Products Quely used in this recipe:

Receta Quely

16 Quely Tapas

  • 80 g. sobrasada
  • 16 quail's eggs
  • 30 ml. olive oil with an acidity of 0.4º
  • Hibiscus salt

For the decoration

  • Basil leaves

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