Peel the potatoes and cut them into thin slices. Heat abundant oil in a frying pan and add the potato. we fry over medium low heat until tender, about 25-30 minutes.
Meanwhile we prepare the sauce. To do this, finely chop the onion and half of the white part of a leek. We poached both in another pan with a bottom of hot oil for about 10 minutes. They have to be very tender and white, without becoming brown.
Add the white wine and let it evaporate. Add the flour and paprika and stir well to integrate. Add the broth, salt to taste, a couple of black peppercorns and a bay leaf. we cook to soft fire for ten minutes.
When the potato is ready, remove it from the pan and transfer it to a colander, letting it release excess oil. Beat the eggs in a large bowl and add the potato. We season to taste. We remove so that the potatoes are soaked in the egg equally.
In a frying pan not too wide —this recipe requires a thick tortilla— we heat a little oil. Add the potato and egg mixture and curdle over medium heat for a couple of minutes. Turn the tortilla over with the help of a plate and curdle it on the other side for another minute.
Transfer the tortilla to a large saucepan. Pour the sauce over it and give it one last short stroke cooking, a minute will be enough -although if you want more curd, you can leave a little more-. We serve immediately.
