Peel and wash the potatoes and cut them into thin slices. Cook in boiling salted water for about 8 minutes and drain. Peel and chop onions.
Put chorizo on the skewers like a fan. Heat 2 tablespoons of oil in a coated pan (with lid). Fry the chorizo skewers briefly and drain on kitchen paper. Fry the potatoes and half the onions in the frying fat for about 3 minutes.
Beat the eggs. Season with salt and pepper. Pour over the potatoes. Cover and let stand at low heat for 15-20 minutes.
For the soup clean, wash and dice the peppers. Peel and chop the garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the paprika, garlic and the rest of the onions in it. Add 400 ml water, bring to the boil and stir in the stock.
Simmer for about 10 minutes.
Turn the tortilla using a flat lid or plate, continue frying for 4-5 minutes. Puree the soup with a hand blender, pass through a fine sieve. Bring to the boil again. Stir in paprika powder and crème fraiche.
Cut the tortilla into pieces. Serve the soup with tortilla cubes and chorizo skewers.