I saw this in the new issue of Country Living and had to post it. There's a photo and the original recipe linked to the recipe title~it looks fabulous. I know I would make this the first time as-is and then most likely add roasted red peppers on my second time out. Maybe some black olives too...
3/4 cup olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
2 cups sliced yellow onions
1 1/2 teaspoons salt
6 whole eggs
1 teaspoon pimentón (smoked paprika)
1/2 teaspoon freshly ground pepper
Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes. Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender. Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean. Beat the eggs, pimentón, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat. Pour the egg mixture into the skillet. Cook until just set - 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla. Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.