Serves 4 - Difficulty: Easy/Moderate

Time: Mise en place: 15 min. Cooking: 1 houre and 30 min.

Preparation:

1º - Preheat oven to 190ºC.
2º - Wash the potatoes without peeling. Wrap them up in aluminum foil and roast in the 190ºC preheated oven for an hour and a half.
3º - Meanwhile grate the carrots and onion. Take the potatoes out of the oven after one hour has elapsed. Slice the potatoes through the middle and gently empty them without breaking the skin, leaving them in the shape of shells. Mix the potato mash with the grated carrots and onion. Season with salt and pepper. Mix it all up. Stuff the potato shells with this mixture, cover them with aluminum foil and put them back in the oven for another half an hour. Remove the aluminum foil during the last five minutes and place the potatoes under the grill until bubbling and golden in color.
4º - Meanwhile gently fry the quail eggs.
5º - Take the potatoes out of the oven and place one quail egg on top of each half. Top each potato and quail egg with two slices of acorn fed Ibérico ham. Drizzle a few drops of olive oil on top of each potato. Serve and enjoy.