Peel the potatoes and cut them into small cubes. Heat 4 tablespoons of olive oil with the paprika. When the oil is hot, put the potatoes in it. Brown over medium heat until tender and crispy on the outside. Salt, pepper and stir several times during cooking.
Mix the meat with 2 tablespoons of olive oil, Worcestershire sauce, a few rounds of pepper, cognac and a few drops of Tabasco. Form 4 balls, arrange them on the plates and dig in the center of each ball a well to put the egg yolk. Sauté each tartar with chopped onion, capers and parsley.
Serve with browned potatoes and a red Chinon wine or Côtes-de-Provence.