Cut the potato (washed & dried) into rounds that are a ¼ inch (.635 cm) thick, add the slices over a baking tray lined with parchment paper, all in a single layer, brush each slice with a kiss of olive oil and season with sea salt & black pepper, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Meanwhile, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked Spanish paprika, the lemon juice and 1 tbsp (15 ml) extra virgin olive oil, then season with a kiss of sea salt and black pepper, whisk together until you get a creamy sauce and set aside

Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

While the oil is heating crack 2 eggs into a bowl, season with sea salt & black pepper and whisk together

Add the whisked eggs into the pan, lower to a low medium heat, after 30 seconds to 1 minute and the eggs have some texture, start pushing them from the outside towards the center, once there is no runny egg left, fold the omelette together, cook for 30 seconds per side or until the eggs are cooked through, transfer to a plate and cover with foil paper

Using the same pan, raise it to a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil, one the oil is hot crack in the remaining eggs, fry the eggs to your style, trying to leave a creamy yolk, them remove from the pan and season with sea salt & black pepper, cover with foil paper

Lightly toast the slices of bread

Once the potatoes are roasted, about 20 to 25 minutes, remove from the oven

Add the slices of potato, the slices of Manchego cheese, half of the omelette and one fried egg over the bottom slice of each sandwich, then sprinkle with chopped parsley and spread the spicy mayo aioli over the top slice of each sandwich, enjoy!