Preheat oven to 375°F (190°C).

Season the quail legs with salt, pepper, and 1 tablespoon of olive oil. Place them on a baking tray and roast for about 20 minutes, or until golden brown and cooked through.

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potato cubes and fry until crispy and golden brown. Remove and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini and tomatoes and sauté until tender.

Serve the roasted quail legs with the fried potato cubes and sautéed zucchini and tomatoes. Garnish with fresh herbs if desired.