Tortilla Española

Ingredients

• 4 Tbs. (2 fl. oz./60 ml) olive oil
• 1 lb. (500 g) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
• Kosher salt and freshly ground pepper
• 1 large yellow onion, finely diced
• 1 1/2 tsp. pimentón or smoked paprika, plus more for garnish
• 10 eggs
• 1 1/2 cups (12 oz./375 g) shredded dry jack or Manchego cheese