Slice the potatoes in half, then cut into thin 1/8-inch slices. Slice the onion into thin half-moons.

Heat olive oil in a nonstick skillet over medium-high heat until shimmering.

Add potatoes and onions, reduce heat to low, and cook for 20 minutes until tender. Stir occasionally.

Remove the mixture using a slotted spoon and reserve the oil.

In a bowl, whisk eggs with salt and paprika. Add the cooked potatoes and mix gently.

Heat 2 tablespoons of reserved oil in the pan and pour in the mixture. Cook for 3–4 minutes until the bottom sets.

Carefully flip the tortilla onto a plate, then slide it back into the pan.

Cook for another 3–4 minutes until fully set.

Serve your Spanish Tortilla Recipe warm or at room temperature.