Heat a small fry pan with a medium heat, add in a generous ¼ cup of extra virgin olive oil and instantly add in 2 cups of blanched almonds, the secret here is to mix the almonds with the olive oil continuously, that way all the almonds fry evenly and they don´t burn, after 5 to 6 minutes and the almonds have a light golden fried color to them, they should be perfectly cooked, transfer the almonds to a dish with paper towels and season the almonds generously with sea salt, let them cool off for 10 minutes before serving, they can also be stored in an air-tight container for up to 7 days

Cut 12 button mushrooms into ¼-inch thick slices and thinly slice 4 cloves of garlic, heat a large fry pan with a medium-high heat and add in a ¼ cup of extra virgin olive oil, after 1 minute add in the sliced garlics and mix with the olive oil, 20 seconds later add in the sliced mushrooms and continue mixing, 3 minutes after adding the mushrooms into the pan, season with ½ teaspoon of sweet smoked paprika, sea salt & black pepper, continue mixing so all the seasonings are evenly divided, transfer the mushrooms to a serving dish

Cut one 7 ounce block of Manchego cheese into slices that are a ¼-inch thick, add the slices of cheese to a large platter, cut a couple jarred roasted red peppers into ¼-inch thick strips, add 2 strips on top of each piece of cheese, drizzle the cheese & roasted peppers with a kiss of extra virgin olive oil and sprinkle it with some dried rosemary

Cut 1 large yukon gold potato into rounds that are a ¼-inch thick, add the sliced potatoes into a baking tray lined with parchment paper (single layered), brush a kiss of extra virgin olive oil on each slice of potato and season with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile, add a generous ½ cup of mayonnaise into a large bowl, shred in 1 clove of garlic, add in ½ teaspoon fresh lemon juice and 1 tablespoon extra virgin olive oil, lightly season with sea salt & black pepper, whisk together until well combined, transfer the paprika aioli to a smaller bowl and onto a serving dish, after roasting the potatoes for 20 minutes, take them out of the oven, add the potatoes into the dish next to the paprika aioli

Wash and pat dry 1 bundle of fresh asparagus, cut off between 2 to 3 inches from the end, add the asparagus into a baking tray lined with parchment paper (single layered), brush a kiss of extra virgin olive oil on each asparagus and season with sea salt & black pepper, add into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes take the asparagus out of the oven, transfer to a serving dish, squeeze some fresh lemon juice over the asparagus and garnish with a couple slices of lemon

Cut 1 baguette into diagonal slices that are 1-inch thick, cut one 7 ounce block of manchego cheese into slices that are a ¼-inch thick, crack 6 eggs into a large bowl and whisk together until well combined, heat a large nonstick fry pan with a low-medium heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add in the egg mixture, only mix the eggs once every minute, you want to achieve big & fluffly scrambled eggs, after 5 minutes and the eggs are fully cooked through, turn off the heat, season the eggs with sea salt & black pepper and mix together, to assemble each montadito, add a slice of cheese on top of a piece of bread and add some of the fluffly scrambled eggs