Diced potatoes are mixed with egg and baked in individual portions in a muffin tin, making a kid-friendly mini version of the Spanish tortilla. The small portions make carbohydrate content easy to control, which suits a diabetes-friendly diet.
Sauté the diced potatoes in olive oil over low heat for 10 minutes until softened.
Beat the eggs and mix with the salt, chopped onion and sautéed potatoes.
Divide the mixture evenly among the greased muffin cups.
Bake in an oven preheated to 180°C for 20 minutes.
The small portions reduce choking risk for children, but supervision while eating is still recommended. Allergens: contains egg.
Reducing the potato slightly and adding a bit more egg lowers the carbohydrate content even further.
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