Heat olive oil in a frying pan over medium heat. Add diced potatoes and fry until golden and crispy.

In a bowl, mix paprika, garlic powder, and salt. Toss the fried potatoes in the spice mix.

Serve with aioli on the side.

In a frying pan, heat olive oil over medium heat. Add sliced garlic and red pepper flakes, sauté until fragrant.

Add shrimp and cook until pink and opaque, about 3-4 minutes.

Garnish with chopped parsley and serve immediately.

In a pan, combine sliced chorizo, red wine, and bay leaf. Cook over medium heat until the wine reduces and chorizo is heated through.

Serve warm.

Heat olive oil in a frying pan. Add sliced potatoes (and onion if using) and cook until soft.

In a bowl, whisk eggs and season with salt. Pour over the potatoes and cook until the edges set.

Flip the tortilla to cook the other side until fully set. Serve warm or at room temperature.