To make the Spanish spinach omelette on baguette, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together, reserve 10 oz fresh bagged spinach, cut 1 baguette into diagonal slices that are 1 inch thick, heat a large nonstick fry pan with a medum heat and add in 2 tbsp extra virgin olive oil, after 2 minutes start adding the spinach and mix with the olive oil so it easily wilts, add in batches to not over-crowd, once all the spinach has been added and it´s fully wilted, season with sea salt & black pepper, mix together and lower the fire to a low-medium heat, add in the egg mixture, give it a quick mix so everything is evenly distributed, after 2 minutes run a spatula through the outer edges, to ensure the eggs are not sticking to the pan, after 4 minutes it´s time to flip the tortilla, using a plate that is a little smaller than the pan, place it into the pan, place one hand over the plate and with the other hand flip the pan, slide the tortilla back into the pan to cook the other side, compact the tortilla through the outer edges to give it that classic rounded edge, after another 4 minutes remove the pan from the heat, transfer the tortilla into a dish or cutting board, cut into small triangular slices, add one slice of tortilla on top of each slice of baguette, top each one off with a toothpick with a cherry tomato

To make the Manchego with rosemary and strawberry jam, cut a 7 oz block of Manchego cheese into ½ inch thick pieces, then cut each piece into small pieces that are about ½ inch thick, add the cut Manchego into a large bowl, drizzle in a generous tbsp of extra virgin olive oil and 1 ½ tbsp of finely chopped fresh rosemary, toss together until well combined, add about a ¼ cup of strawberry jam into a small bowl, add to a serving dish, add the coated slices of Manchego into the dish along with some toothpicks for easy eating

To make the tuna salad on baguette, drain 2 cans of Spanish tuna in olive oil into a sieve with a bowl underneath, mix the tuna around and transfer into a large bowl, also add in ½ cup mayonnaise, shred in 1 large clove of garlic, add in 2 tbsp of finely chopped chives, 1 finely chopped tomato and season with sea salt & black pepper, mix together until well combined, cut 1 baguette into diagonal slices that are 1 inch thick, add the tuna salad over each slice of baguette, top each one off with a toothpick with a green Spanish olive

To make the roasted potatoes with spicy aioli, cut 3 medium sized yukon gold potatoes into small ½ inch pieces, add them to a bowl, drizzle in a generous tbsp of extra virgin olive oil, season with sea salt & black pepper, toss together until well mixed, add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile make the spicy aioli, add in a generous ½ cup mayonnaise into a bowl, shred in 1 large clove of garlic, add in ½ tsp sweet smoked paprika, ½ tsp hot smoked paprika, ½ tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until you end up with a creamy sauce, transfer to a small bowl and into a serving dish, after 25 minutes remove the potatoes from the oven, add to the dish with the spicy aioli, sprinkle with freshly chopped parsley and add some toothpicks for easy eating