Cook potato gems according to packet directions. Cool and lightly season.

Meanwhile, drain capsicum, reserving oil from jar. Heat 2 tablespoons of reserved oil in a frying pan over a medium low heat. Add onion and garlic. Cook, stirring for 10 minutes until lightly golden and soft.

Add paprika and capsicum pieces to pan and cook, stirring for 2 minutes. Remove from heat. Cool slightly.

Grease a 6-hole (1/3 cup) pie maker with spray oil. Place 4 potato gems in each hole and press into holes using a drinking glass that is the same size as the base of pie maker holes, until 1cm thick over base and ¾ of the way up sides of each hole.

Place a small portion of mix into the center of each base. Whisk eggs and Parmesan. Pour half of the egg mixture slowly over onion and capsicum mixture, use a fork to move onion and capsicum to the side to gently fill with egg mixture. It is ok if a small amount goes over the sides of potato gems but be careful not to overflow.

Close lid and cook for 10-12 minutes until puffed and golden. Turn pie maker off, remove with a palette knife and repeat to make a second batch.

Serve with an extra grating of Parmesan and sprinkle of parsley.