Here you are a great tapa to be served as a starter or main course. It’s very chic and original to surprise everyone at home. The incovenients are: we should prepare the meat some hours before and the eggs have to be cooked at the moment.
                     – Toast bread, 1 slice per person
                     – Salmorejo
                     –  Pork medallions
                     – Quail eggs
                     – Barbacue sauce or similar (HP, Jack Daniel’s…)
First of all, we have to season the meat with olive oil, salt, pepper, rosemary and thyme (try to do it at least 2 hours before cooking) and then, we will grill it at the guest’s taste. Sometimes, it’s  better to sear the meat and afterwards, when preparing the tapa, cooking it.
Toast some bread slices and spread salmorejo all over them. Then place the medallions, 2 are enough per tapa, it depends on how big they are. Instead of frying the eggs, griddle them. After all this, pour a little barbacue sauce over tha tapa.
salmorejo, solomillo y huevos de codorniz


TIPS:  – If you don’t have any salmorejo prepared, you can rub some tomatoes on the bread.
         – There’s no need to use any barbacue, HP sauce… but that smoked taste will give the tapa a                 special touch.
Enjoy your meal!!                                                                                                                                                                                                             Español

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