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1
Add 3 tablespoons of the olive oil, the onion, and the paprika to an 8- or 9-inch nonstick skillet and place over medium heat.
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2
Cook gently for 4 minutes, stirring occasionally, without coloring the onion.
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3
Add the remaining oil and let it warm.
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4
Meanwhile, slice the potatoes crosswise into very thin slices, a bit less than 1/8-inch thick.
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5
Add them to the onion and oil mixture in handfuls, spreading out each addition and sprinkling them with salt as you go.
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6
Cook the potatoes over medium-low heat for about 20 minutes or until they are just tender, gently stirring them to both separate the slices and bathe them in the flavored oil.
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7
You dont want them to brown, so adjust the heat as necessary.
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8
When the potatoes are just tender, remove the pan from the heat and allow potatoes to rest in the oil for 4 to 5 minutes.
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9
Drain potatoes in a colander set over a bowl.
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10
Reserve 2 tablespoons of oil, and either discard the rest or save it for another use.
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11
Beat the eggs with the sugar and a pinch of salt in a large bowl.
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12
Transfer the still-warm potatoes and onion to the bowl of eggs.
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13
Combine thoroughly and let the mixture rest for 30 minutes.
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14
Wipe the skillet clean, and return the 2 tablespoons reserved oil to the skillet.
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15
Place the skillet over medium-high heat until the oil is hot but not smoking.
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16
Add the egg and potato mixture, shaking and swirling the skillet for about 25 seconds.
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17
Reduce the heat to medium-low, distribute the potatoes evenly in the skillet, and cook until the bottom is light golden in color, and the top is just beginning to set, about 6 to 8 minutes.
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18
Remove the skillet from the heat and invert a large plate over the tortilla.
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19
Then, in one quick motion, turn the plate and skillet over so that the tortilla falls on the plate.
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20
Very quickly slide the tortilla into the skillet and continue to cook over medium heat until the eggs are just set in the middle but still moist, about 3 minutes more.
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21
Remove to a plate.
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22
Let the tortilla come to room temperature.
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23
Sprinkle with additional paprika just before serving.
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24
To serve, either cut the tortilla into wedges, or make diagonal cross-cuts so that many bite-sized pieces are created.
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25
If youve gone the latter route, stick toothpicks into each piece.
