Milhojas de patata, tapenade y huevo de codorniz (Millefeuille potatoes, tapenade and quail egg)

 2 potatoes

150g pitted black olives

30g anchovy

4 quail eggs

capers

3 - 5 garlic cloves

oil

salt and pepper

First we´ll make tapenade. Crush the olives, capers, garlic and anchovies with oil to make a creamy puree. To get proper tapenade is important to use anchovies in olive oil, not in vegetable oil.