These are delicious, but definitely took me a lot longer than 15 minutes to prepare. I think I cut my potatoes too thick as I wasn't able to stack them into my muffin cups, or perhaps my muffin tins are too small! When I make them again I cube the potatoes. I also added black pepper to the ricotta/egg mixture and added way more chive than the recipe called for. I used just a tad of cheese on top, but place raw scallions on top of the muffins when they have about 10 minutes left to bake. Yum!