How to Make It
Over a low heat, cook the ham gently in a dry frying pan or skillet to release as much of its fat as possible. When it is almost crisp, remove from the pan and set aside to drain on kitchen paper.
Turn up the heat and add a tablespoon of olive oil (or more) if you think it’s necessary. Add the potatoes and fry, turning occasionally, until they're golden brown and cooked through. Return the ham to the pan, toss together, and season with salt, paprika, and chopped fresh parsley. Turn out into a cazuela or serving bowl.
Heat a tablespoon of the olive oil in a plancha or another frying pan over a medium heat. Then, one at a time, fry the quails’ eggs. Simply snip off the top of the shell and pour the contents into
the hot oil—they will take about a minute each. Place the fried eggs on top of the potatoes and serve.