Cut 1 large cleaned yukon gold potato into 1/4 inch thick rounds, add the cut potatoes to a baking tray lined with parchment paper (all in a single layer), drizzle a kiss of extra virgin olive oil to the potatoes and season them with sea salt & black pepper, add into a preheated oven, bake + broil option 250 C - 475 F

Meanwhile make the saffron aioli, add 2 cloves garlic roughly minced into a mortar, pinch in 1/2 tsp saffron threads and using a pestle pound down until you form a paste, then add in 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, cover with saran wrap and set aside

Next crack 6 organic eggs into a large bowl and whisk together until well combined, heat a small nonstick fry pan with a low to low-medium heat and pour in 1 tbsp extra virgin olive oil, after 1 minute add in the egg mixture and mix with the olive oil, the secret to the perfect creamy scrambled eggs is to mix consistently on a low heat, after 5 to 6 minutes and your scrambled eggs are nice & creamy but fully cooked through, remove from the heat, season with sea salt & black pepper

After 20 minutes remove the potatoes from the oven, to make each wrap add a dollop of the saffron aioli to a lightly cooked large wrap, spread evenly around, then add 5 slices of potatoes, half of the scrambled eggs, sprinkle with freshly chopped chives and add another layer of potatoes, gently wrap together, serve at once, enjoy!