Aquatic olive oil in a non-stick pan, 1/4 cup. Fry a large onion, cut into rings, until it's soft but not browned. Drain and mix with 2 cups of boiled potato and 1 cup of carrot, both cut into rings. Drain 4 cans of quail eggs and add to the mixture prior. Season with olive oil and garlic sauce, stir carefully and refrigerate for 2 hours. Serve in 8 portions.
Garlic Sauce
Mix well 1/4 cup of white wine vinegar or lemon juice, 1/2 cup of olive oil, 3 tablespoons of salt, 1 tablespoon of black pepper, 2 1/2 tablespoons of minced garlic, and 2 cloves of mashed garlic. Place in a jar, close lid tightly and shake well.
Aquatic olive oil in a non-stick pan, 1/4 cup. Fry a large onion, cut into rings, until it's soft but not browned. Drain and mix with 2 cups of boiled potato and 1 cup of carrot, both cut into rings. Drain 4 cans of quail eggs and add to the mixture prior. Season with olive oil and garlic sauce, stir carefully and refrigerate for 2 hours. Serve in 8 portions.
Garlic Sauce
Mix well 1/4 cup of white wine vinegar or lemon juice, 1/2 cup of olive oil, 3 tablespoons of salt, 1 tablespoon of black pepper, 2 1/2 tablespoons of minced garlic, and 2 cloves of mashed garlic. Place in a jar, close lid tightly and shake well.
