Get ALL the ingredients sliced, minced, chopped and ready to cook. I find it much easier to cook each dish one at a time, rather than trying to do them all at once. If you have a food processor, utilize this as much as you can: use the slicer attachment to slice the potatoes and onions for your tortilla, use the blade attachment to dice the red onions for you albondigas and your sauce. Once you've done this all - it's ready to cook!
Get the oven to 160 degrees fan (180 degrees conventional, or gas mark 4).
In a mixing bowl, add the potato and onion slices, egg, salt and pepper, garlic, and pour into a round dish (doesn't have to be round).
Bake for an hour until cooked all the way through.
In a food processor, mix the can of plum tomatoes, garlic cloves, half the spices, salt and blend until smooth.
Grab a large mixing bowl and add the lamb mince, breadcrumbs, egg, diced red onions, 1 tsp of smoked paprika, cumin, ground coriander, and chilli. Add a good pinch of salt and mix with your hands.
Get a lidded pan on the stove on a medium heat with olive oil and scoop half-handfuls of the mixture into the pan, making oblong shapes. Brown off gently on all sides, being careful not to break up the albondigas.
Pour the tomato mixture on top with a splash of red wine and leave to simmer with a lid on low until you want to serve, and when the tomato mixture darkens.
Place the sliced chorizo, pepper and onion chunks, drained beans and chickpeas into a large flat roasting tray with some olive oil and salt.
Roast for 30 mins at the same temperature as the tortilla until they're beautifully golden.
Tumble the olives, chilli, salt and olive oil into a serving dish and leave until you need it. That's it.
Get a small frying pan on a high heat with a tbsp of olive oil, sliced garlic cloves and chilli flakes. Warm the aromatics in the oil first until you can smell them, then add the prawns with a pinch of salt.
Cook the prawns until they're just pink and set aside into a serving bowl with the oil.
Serve the lamb albondigas and chorizo and beans in medium serving dishes or bowls.
Tear up some good-quality bread with the oil, vinegar, and serrano ham slices on a board.
Get the prawns and olives out.
Check the tortilla is cooked-through, and serve in triangle slices from the baking dish.