Lana D.: "The quail eggs and ham make a nice little appetiz…" Read More
8Ingredients
1070Calories
50Minutes

Bring a little Spanish flair to any event with these Open-faced Ham and Egg Tapas. Featuring a layer of thin homemade flatbread topped with pancetta and a fried quail egg, these Open-faced Ham and Egg Tapas are simple but absolutely savory. The bread dough is a yeasted dough made from a combination of flours and yields many small rolls, making this a great appetizer option when you are hosting or cooking for a large event.

Ingredients

  • 500 grams bread flour
  • 620 grams all purpose flour
  • 78 milliliters water
  • 22 grams salt
  • 0.5 grams dry active yeast (instant)
  • extra-virgin olive oil
  • quail eggs
  • 1 slice pancetta

Directions

  1. Start by making the sourdough starter. Mix together 120 grams all-purpose flour, 78 grams water, 2 grams salt, and 1/2 gram yeast. Do not knead. Let sit to double and a half in volume.
  2. While it rises, mix together the bread flour, 500 grams of all-purpose flour, 450 milliliters water, and 20 grams salt. Knead for 3 minutes in a kitchen stand mixer.
  3. Add in the sourdough starter and continue kneading until the glutens start to form.
  4. Preheat the oven to 210 degrees Celsius.
  5. Roll the dough out many times (either with a rolling pin or a pasta dough attachment) until smooth and shiny.
  6. Pinch off sections of dough about the size of a walnut in its shell. Roll into a ball. Roll out into a thin circle about 5 to 6 centimeters in diameter. Pierce the top with fork tines.
  7. Add the dough to a baking sheet topped with parchment paper or silicone and bake until golden.
  8. While the bread bakes, heat up the olive oil in a skillet. Fry the quail eggs over medium heat.
  9. Top the bread with some pancetta and a quail egg. Serve.
  10. This recipe makes many rolls, so buy as many quail eggs as sandwiches you want to make. Do the same with the pancetta.
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NutritionView more

1070Calories
Sodium92%DV2200mg
Fat14%DV9g
Protein63%DV32g
Carbs70%DV209g
Fiber28%DV7g

PER SERVING *

Calories1070Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat
Cholesterol<5mg1%
Sodium2200mg92%
Potassium330mg9%
Protein32g63%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate209g70%
Dietary Fiber7g28%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Lana D. 1 Jun 2015
The quail eggs and ham make a nice little appetizer. The recipe makes several. I froze the leftover dough to save for another baking adventure.