Place the potatoes, onions and salt into a bowl. Toss and set aside for 10 minutes. Drain the excess liquid from the potatoes and discard it.  

Place the olive oil and canola oil into a medium saucepan and place over medium heat until it reaches approximately 120-130°C.  

Add the potatoes and onion to the oil and gently poach them for 15-20 minutes until soften, drain well and place on a plate to cool (reserve the oil for future cooking). 

Whisk the eggs in a large bowl. Add the potatoes, gently fold them through trying not to break them as they should be very tender. 

Place a small 20-22cm non-stick frying pan over medium high heat. Drizzle in 1 tsp of the reserved oil and add the potato egg mix, flatten evenly with a wooden spoon and place on a lid. Turn the heat down to medium-low and cook for 5 minutes to create a golden crust on the base. 

Remove the lid and put a plate on top of the pan. Carefully flip it over onto the plate and place it back to the pan. Put the lid on and cook for 5 minutes on medium low heat. Until browned all over. 

Turn off the heat, flip the tortilla over again and let it rest for 10 minutes to set. 

To make the Garlic Paprika Cream: Add the ingredients into a container, blitz together with a stick blender, until combined.  

Slice the Spanish Tortilla and serve with mixed leaves and the Garlic Paprika Cream.