For smoked paprika alioli, combine egg yolks, garlic, paprika and vinegar in a small bowl and season to taste with sea salt and freshly ground black pepper. Add oil, a drop at a time, whisking continuously until completely incorporated and you have a thick, glossy mixture. Add lemon juice, mix to combine and adjust seasoning to taste.
Heat 2 tbsp olive oil in a frying pan over low heat, add potato, onion, garlic and saffron and cook, stirring occasionally, for 8-10 minutes or until starting to soften. Season to taste, add 200ml water and cook for another 10-12 minutes or until water evaporates and vegetables are just tender, then tip into a bowl.
Add eggs and parsley to potato mixture and stir gently to combine, without breaking up potatoes, then season to taste.
Heat 1 tbsp olive oil in a rösti pan over low heat, add a quarter of the potato and egg mixture to pan, pushing potatoes under egg, and cook for 5 minutes or until egg is set around edges and almost set in the centre. Invert onto a plate, then return to pan, cooked-side up, and cook for another 2-3 minutes or until cooked through. Transfer to a plate, cover with foil to keep warm, then repeat with remaining oil and mixture. Serve tortillas with smoked paprika alioli.