This recipe is inspired by the popular Spanish tortilla de patatas (Spanish omelette). I learned how to make tortillas from a Spanish friend. I had tried several times before with little success. I learned from my friend that there are two small tricks that make all the difference: the way you cut the potatoes and the way you flip the omelette. The first one is easy (you just need to shave the potatoes) but the second took me a while to master…the dramatic climax of omelette flipping can ruin your creation in just seconds if not done right. If you’d rather avoid an unpleasant surprise, you can use the frittata trick: let the oven do the work. These go one better, by being baked into muffins…breakfast, brunch or lunch, any excuse is good to eat these packable, portable version of the Spanish omelette.