1. Peel and slice potatoes into 1/4 inch slices using a mandoline. If you don't have a mandoline, you can use a sharp knife. Peel and thinly slice onions.
2. Heat olive oil in a large skillet over medium heat. Place one potato slice in pan.
3. When small bubbles start to slowly form around edges place remaining potatoes in pan.
4. Stir to make sure potatoes are coated. With a spoon or spatula, spread them out in an even layer. Allow to simmer in oil for 5 minutes.
5. After 5 minutes, stir potatoes and scrape any from the bottom of pan. Add onions.
6. Allow to cook for 10-12 more minutes until potatoes are fork-tender and onions are soft. Stir occasionally.
7. Keep an eye on the temperature; you want the potatoes and onions to simmer in the oil and not fry.
8. When potatoes and onions are done, remove from pan to a large bowl using a slotted spoon, and drain any extra oil from skillet.
9. Break eggs into a separate bowl. Add paprika, turmeric, salt, and pepper. Whisk to combine completely.
10. Wipe skillet clean and return to heat. Add a small amount of olive oil to skillet to prevent sticking and help with browning.
11. Pour eggs over potatoes and onions and give a quick stir to combine.
12. Pour egg and potato mixture into skillet. Using a spoon, push potatoes around to form an even layer. Let cook for 5 minutes.
13. After 5 minutes, run a rubber spatula around outside edge and underneath tortilla to loosen it.
14. Place a clean, inverted plate over the top of the skillet and, very carefully, flip the tortilla on to the plate.
15. Slide tortilla back into pan and allow other side to cook 3-5 more minutes, or until browned.
16. Run a rubber spatula around the edge and bottom of tortilla and either slide it out onto a serving platter or, using an inverted plate, flip it out of the pan.
17. Allow to cool at least 10 minutes before cutting into wedges and serving. This is best served slightly warm or at room temperature.