- 2 tablespoons EVOO
- 1 large potato (1/2 lb), cut into 1/4-inch pieces
- 1 small onion, finely chopped
- 4 eggs, beaten
- hot smoked paprika
Preheat oven to 375 degrees . 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.