Ingredients (Serves 2) Method

3-4 Yukon Gold potatoes, cubed

1/2 onion, diced

Jalapeno, seeded and diced

Mix together

3/4 tsp cumin

1/2 tsp each: chipotle chili, chili powder, cayenne (if you want it spicy), oregano, salt


  1. Bring water to poil in a pot (to blanch potatoes - about a quart), add 1 tbsp butter and a 1/2 tsp of smoked paprika.
  2. Add cubed potatoes, boil for 3-5 mins until potatoes are al dente.
  3. In a non stick frying pan, add 1tbsp butter 1 tsp oil over medium heat.  Add potatoes, onion, jalapeno and spice blend, toss so evenly coated.  Let cook over medium heat for about 20 mins, stirring occasionally for even browning.
  4. Toast tortillas in a cast iron skillet.  
  5. Fill toasted tortillas with potatos and top with:
  • Guacamole
  • Salsa
  • Cabbage slaw (shredded cabbage, cilantro, thin sliced japaleno, shaved red onion tossed with lime juice, water and salt)
  • Cheese (crumbled Cotija is best)
  • Hot sauce
  • etc./whatever you want

Thanks to Waverley Aufmuth at the Good Food Merchants Guild for contributing the recipe.