Step 1

In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.

Step 2

Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.

Step 3

Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.

Step 4

Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).

Step 5

Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.

Step 6

Turn the oven broiler on.

Step 7

In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).

Step 8

Allow the tortilla a few minutes before serving.

Step 9

To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.