Tortilla Española con Pesto Rosso, Salchicha y Huevos de Codorniz

1.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and onion, seasoning with salt and pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and lightly golden.

2.In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the sliced chorizo and grated carrot, cooking until the chorizo is browned and the carrot is softened, about 5-7 minutes. Remove from heat and set aside.

3.In a large bowl, beat the large eggs and season with salt and pepper. Add the cooked potato-onion mixture and the chorizo-carrot mixture to the eggs, stirring gently to combine.

4.Wipe the skillet clean and return it to medium heat. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes, or until the edges start to set. Reduce heat to low, cover, and cook for an additional 10 minutes, until the tortilla is set but still slightly soft in the center.

5.While the tortilla is cooking, bring a small pot of water to a boil. Carefully add the quail eggs and boil for 2-3 minutes. Remove and place in an ice bath to stop the cooking. Once cooled, peel the quail eggs.

6.Once the tortilla is cooked, carefully slide it onto a serving plate. Spread the pesto rosso evenly on top and arrange the peeled quail eggs around the tortilla. Garnish with fresh parsley before serving.