Pre-heat your oven to 210 C (410 F) with the bake/broil option

Cut 1 yukon gold potato into small cubes

Add the cubed potatoes to a bowl, pour in 1 tablespoon of extra virgin Spanish olive oil, a pinch of sea salt and toss everything together

Add the potatoes to a baking tray and add to the oven

Meanwhile, grab a sauce pan, heat with a medium-high heat, add 1 cup of water and ¼ cup frozen peas

Finely dice ½ onion

Heat another sauce pan with a medium heat and add 1 ½ tablespoons of extra virgin Spanish olive oil to the pan

Once the oil gets hot, add 2 minced garlics and the finely diced onions and mix with the oil

After cooking your onions and garlic for about 4 minutes add ½ teaspoon smoked paprika, mix, and then add 1 teaspoon of sherry vinegar and mix

Now add 1 cup of tinned diced tomatoes to the pan, the peas you had boiling (water drained), a generous pinch of sea salt, mix and lower the heat to LOW and let simmer

Once your potatoes are done (about 20-25 minutes in the oven) add them to a shallow bowl and add the tomato mixture on top of the potatoes

Grab a small non-stick frying pan, heat it with a medium heat and add 1 ½ tablespoons of extra virgin Spanish olive oil

Once the oil gets hot, add 1 egg and fry it to your style, trying to leave the yolk to be runny

Add the egg on top of the tomato mixture, season with sea salt and garnish with fresh parsley