To make the Flamenco Style Eggs, cut 1 potato into ½ inch pieces, add them to a bowl, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, add the 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, heat a saucpan with a medium heat and add in a generous tbsp of extra virgin olive oil, 2 minutes later add in ½ onion finely diced and 2 cloves garlic finely minced, mix with the olive oil, 3 minutes later add in a generous ½ tsp of sweet smoked paprika and quickly mix together, then add in 1 tsp of sherry vinegar and continue to mix, then add in one 15 oz can of diced tomatoes, a ¼ cup of frozen peas and season everything with sea salt & black pepper, mix until well combined and lower the fire to a low-medium heat, meanwhile heat a small fry pan with a medium-high heat and add in 2 tbsp of extra virgin olive oil, after 4 minutes add an egg into the pan, tilt the pan and using the back of a spatula splash the hot olive oil on top of the egg, after 30 to 45 seconds and the egg whites are cooked but the egg yolk is still creamy, remove the egg from the pan and set aside, 20 minutes after adding the potatoes into the oven they should be perfectly roasted, take them out and transfer them to a shallow bowl, pour in the tomato sauce over the potatoes and top off with the fried egg, garnish with freshly chopped parsley

To make the Scrambled Eggs with Asparagus, cut 10 fresh stalks of asparagus into 1-inch pieces, discarding about 2 inches from the bottom, finely mince 2 cloves of garlic and crack 4 eggs into a large bowl and beat them well, heat a nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the pieces of asparagus and mix with the olive oil, after 2 minutes add in the minced garlic and continue to mix, 30 seconds later season with a little sea salt & black pepper and quickly mix together, then pour in the egg mixture, gently mix everything together to make a scramble, after about 60 to 90 seconds and the eggs look perfectly cooked, turn off the heat and season with sea salt & black pepper, gently mix together and transfer to a serving dish

To make the Crispy Fried Eggs with Oven Baked Fries, cut 2 yukon gold potatoes into the shape of french fries, add the cut potatoes into a large bowl, drizzle in 1 tbsp of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, transfer to a baking tray lined with parchment paper, make sure they´re all in a single layer, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile heat a small fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 4 minutes add in 1 egg, tilt the pan and splash the hot olive oil over the egg using a spatula, after about 30 to 45 seconds and the egg whites are cooked through but the yolks are still creamy, remove the egg from the pan, continue to cook 3 more eggs in the same style, after baking the potatoes for 20 minutes remove them from the oven, transfer the fries into 2 serving dishes, add 2 eggs to each dish, season the eggs with sea salt, black pepper and a kiss of sweet smoked paprika, garnish with freshly chopped parsley

To make the Spinach Omelette with Tomatoes, reserve 2 cups of bagged spinach, finely mince 1 clove of garlic and crack 3 eggs into a large bowl and beat them well, heat a nonstick fry pan with a medium heat and add in a generous tbsp of extra virgin olive oil ,after 2 minutes add in the spinach and mix with the olive oil, after 2 minutes and all the spinach is welted, add in the minced garlic and continue to mix, 30 seconds later pour in the egg mixture and season everything with sea salt & black pepper, run a spatula through the outer edges of the pan to ensure the omelette is not sticking to the pan, 2 minutes later fold one end of the omelette to the middle and the other end to the middle as well, after 30 seconds flip the omelette to cook the other side, after a total cooking time of 3 minutes since adding the eggs, transfer the omelette to a serving dish, add a couple slices of tomato and season them with sea salt & black pepper