Heat the oven to 375°F with a rack in the middle position. Set out a 10-inch ovenproof nonstick or well-seasoned skillet.

Slice the peeled potatoes into thin half-moons, about 1/8 inch thick, so they cook through evenly.

Thinly slice the onion. Drain the roasted red peppers and chop them into short strips.

Crack the eggs into a large bowl.

Add the salt, black pepper, and smoked paprika to the bowl. Beat with a fork until the yolks and whites are fully mixed.

Set the skillet over medium heat and add the olive oil.

Add the sliced potatoes and onion to the skillet. Stir well so the oil coats the potatoes and onion.

Cover the skillet and cook for 10 to 12 minutes, stirring every 3 minutes, until the potatoes are tender when pierced with the tip of a knife and the onion is soft. Lower the heat if the potatoes start browning too fast.

Use a slotted spoon to transfer the cooked potatoes and onion from the skillet to the bowl of beaten eggs.

Carefully pour off all but about 1 tablespoon of oil from the skillet into a heatproof bowl. Leave the remaining oil in the skillet.

Gently fold the warm potatoes and onion into the eggs. Let the mixture stand for 3 minutes so the eggs settle around the potatoes.

Return the skillet to medium-low heat.