Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, cut the potatoes (skins on) into rounds that are 1 cm thick (3/8 inch), add 1/3 cup flour into a shallow bowl, season with sea salt & black pepper and mix together, crack the eggs into a separate shallow bowl, season with sea salt & black pepper and whisk together, then coat each potato, first in the flour and then into the egg wash

Add the potatoes into the hot fry pan, all in a single layer and evenly spaced out, cook in batches to not overcrowd the pan, fry for 3 minutes per side, at this stage you don't have to fully cook the potatoes, transfer into a dish with paper towels as you finish each batch, set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes add in the 1 tbsp flour and smoked paprika, mix together until well mixed, then add in the white wine, saffron and season with sea salt & black pepper, mix continuously for about 2 minutes or until you get a paste-like texture, then add the potatoes back into the pan, all in a flat layer, it's ok if you stack them around each other, then add in the broth and raise to a high heat, give the pan a gentle shake

Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, cook for 20 to 25 minutes or until the potatoes are just cooked through, make sure to give the pan a gentle shake once in a while, as this will help thicken the broth

Once the potatoes are cooked through, remove the pan from the heat, top off with the grated cheese and chopped parsley, serve warm or at room temperature, enjoy!