In a large pot, boil the potatoes for 15 minutes, or until tender. Drain and return to the pot to steam for 20 minutes. Mash with the olive oil, 1 large egg, potato starch, mustard, parsley, salt, and pepper. Let cool.

Meanwhile, cook the quail eggs in boiling water for 3 minutes, then plunge into cold water and carefully peel.

Once the mash has cooled, divide it into 16 equal portions. Shape each portion around each of the eggs and carefully roll into a ball.

Once all the eggs are covered, put the corn flake crumbs into a shallow bowl. Dip each covered egg into the crumbs, shaking off the excess as you go and pressing the crumbs gently into the eggs, using your hands to keep them secure.

In a large saucepan, heat about 2 inches of oil to around 350°F and very carefully fry the Scotch eggs in batches for 2-3 minutes, until crisp and golden. Remove carefully and drain on paper towels.

Let cool before serving or packing to take on a picnic. Once the Scotch eggs have cooled, you can keep them in the refrigerator, covered, for up to 2 days.