400g of potato spaghetti
4 fresh quails eggs
80g of serrano ham cut into strips
1 bay leaf
2 cloves of garlic
Olive oil, salt, pepper and paprika.

1. Put the potato spaghetti in a saucepan, cover with water and add the bayleaf to aromatize. Season and boil until the potato spaguetti is soft. Drain and put to one side hot.
2. Fry the quails eggs in a frying pan together with a small amount of olive oil.
3. In the same frying pan where the quails eggs have been cooked, sauté the serrano ham for a few minutes.
4. Serve the potato spaghetti and place the quails eggs on top. Season and aromatize with the paprika and some chopped spring onion.