Heat 1 tablespoon of the oil in a 20 cm (8 inch) nonstick frying pan with a flameproof handle and a lid, add the onion and smoked paprika and cook gently for 4–5 minutes until the onion has softened.
Add the potatoes and stir to coat in the onion and paprika mixture. Cover and cook for 15 minutes, turning once and shaking the pan from time to time, until tender.
Beat the eggs together in a large bowl and season with salt and pepper. Add the potato and onion mixture and mix thoroughly.
Heat the remaining oil in the frying pan, add the egg and potato mixture and cook over a low heat for 8–10 minutes, without stirring, until set.
Place the pan under a preheated high grill and cook for 2–3 minutes until the top of the tortilla is golden brown. Transfer to a board, sprinkle with a little extra smoked paprika and serve cut into wedges.