I baked Tortilla Espanola in muffin form.
Frozen shredded potatoes, onions, eggs, S&P, and a bit of cornstarch.
I followed the usual tortilla method — sautéed the onion and potatoes in olive oil, dumped it into beaten eggs and left it to absorb, and finally a tsp of cornstarch (that was unnecessary I think).
Baked for 15 mins at 350. A lot less fussy than my pan prep! And neatly portioned.
