⑥ Spanish Tortilla Bites
2 tbsp. EVOO ● 1 large potato (2½ lb.), cut into ¼-inch pieces ● 1 small onion, finely chopped ● 4 eggs, beaten ● hot smoked paprika 
Preheat oven to 375⁰. In skillet, heat EVOO over medium. Add potato pieces; cook 5 minutes. Add onion. Cook until potatoes are tender and lightly browned, about 5 minutes; season. Divide potato mixture between 2 nonstick mini-muffin pans; pour beaten eggs on top. Bake until set and puffed, about 12 minutes. Sprinkle with paprika.
Makes 24.
