Place the potatoes in the water and cook for about 45 minutes until a knife slips into the flesh with easily but with slight resistance.

Remove the potatoes and chill.

While the potatoes are cooking, place a large skillet over medium heat. Add the olive oil.

When the pan is hot, add the onions and cook for about ten minutes. Stir frequently and don't allow them to brown. Remove to a bowl and chill.

While the onions are cooking, place a medium sauce pan fitted with a steamer basket and filled with 1 cup of water over high heat.

Add the shrimp and cook for about 4 to 5 minutes until pink and firm. Remove to a bowl and chill.

When the potatoes are cool, cut them in half and then cut the halves into 1/4 inch slices.

When the shrimp is cool, cut them lengthwise and then into 1/2 inch pieces.

Preheat the oven to 325°F.

Place the eggs, milk, paprika, salt and pepper in a large mixing bowl.

Whisk until well blended and slightly frothy.

Pour about 1/2 cup into the bottom of a 10 inch Pyrex pie dish.

Add the onion and shrimp to the remaining egg mixture and whisk.

Place a single layer of potatoes in the bottom of the Pyrex dish.

Pour in half of the egg mixture.

Place another layer of potato slices.

Pour in the remaining egg mixture and then top with the final layer of potato slices.

Lightly pat the slices down so that the top layer is slightly submerged.

Place the tortilla in the oven and bake for 50 to 60 minutes.

Cool before serving.