Cut the potatoes (peeled) into bite size pieces that are 2 cm thick (3/4 inch) and peel the cloves of garlic

Heat a large fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

After a couple of minutes, add in the slices of baguette, cloves of garlic and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, then mix every 1 to 2 minutes

In the meantime, add the slices of fried baguette, garlic and almonds into a tall plastic cylinder, along with 1/2 cup of water (120 ml) and a pinch of sea salt, using a hand blender mix the ingredients until you get a thick puree

After frying the potatoes for 5 to 6 minutes and they're lightly golden fried, add in the almond puree and season everything with sea salt & black pepper, gently mix together, then add in enough water to just barely cover the potatoes, add in the saffron and raise to a high heat

When it comes to a boil, place a lid on the pan and lower to a low-medium heat, make sure to gently shake the pan once in a while, as this will help thicken the liquid to end up with a creamy sauce

In the meantime, heat a small fry pan with a medium heat and add in 1 tbsp (20 ml) extra virgin olive oil, after a couple of minutes crack in the egg, fry the egg until it's well done, then transfer over a cutting board and finely chop it

About 15 minutes after placing the lid on the pan the potatoes should be cooked through, you can always pierce them with a toothpick, for the final step, add in the chopped fried egg, gently shake the pan so everything is well mixed and then remove from the heat

Transfer into a large serving dish and garnish with fresh parsley, enjoy!