Spanish Tortilla Española Bites

Peel and thinly slice the potato (about 1/8-inch thick). Thinly slice the onion.

In a non-stick skillet, heat 1/2 tsp of the olive oil over medium heat. Add the sliced potatoes and onions. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 10-15 minutes. Add 1 tbsp of water if they start to stick, covering the pan briefly to steam them tender.

While the potatoes and onions cook, whisk the egg in a bowl. Season with salt, pepper, and smoked paprika.

Once the potatoes and onions are tender, drain any excess oil and add them to the whisked egg. Stir to combine.

Wipe the skillet clean and add the remaining 1/2 tsp of olive oil. Heat over medium-low heat.

Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for 5-7 minutes, or until the edges are set and the bottom is golden brown.

Carefully invert the tortilla onto a plate, then slide it back into the skillet to cook the other side for another 4-6 minutes, until set.

Let cool slightly, then cut into small, bite-sized portions for snacking.