Elaboration:

Tortillas:

1. Beat the eggs in a large bowl.

2. Chop 2 garlic cloves and the parsley, and add them to the beaten eggs.

3. Add breadcrumbs little by little until the mixture has a consistency that allows you to shape the tortillas.

4. Fry the tortillas in plenty of hot olive oil until golden brown and crispy.

5. Once fried, set aside the tortillas on a plate lined with absorbent paper to remove excess oil.

Majao:

1. In a frying pan, fry the other 4 garlic cloves, the 3 slices of bread, and the almonds until golden brown.

2. Add the cloves and saffron and mix well.

3. Blend everything until you get a smooth paste.

4. In a saucepan, add 250 ml of water and the majao. Add a little pepper and salt to taste.

5. Let the mixture simmer over medium heat for a few minutes.

6. Add the tortillas to the saucepan with the mixture and cook over low heat for a few minutes to coat them with the sauce.

7. Serve hot.