Crispy potato tacos (Tacos dorados de papa)

1. Peel the potatoes, cut them into pieces and boil in salted water for 15-20 minutes until tender; drain and mash roughly. Crumble in half of the queso fresco and season with salt. If you can't find queso fresco, a mix of feta and ricotta is a good substitute.

2. Warm the tortillas in a dry pan, or wrapped in a damp tea towel in the microwave, so they are pliable and don't crack.

3. Spread a tablespoon of potato over one half of each tortilla, fold over and secure with a toothpick.

4. Meanwhile, finely shred the cabbage, dice the tomatoes and finely chop the onion.

5. Heat about 1 cm of oil in a large frying pan and fry the tacos in batches for 2-3 minutes per side until golden and crisp; drain on kitchen paper.

6. Pull out the toothpicks and serve the tacos topped with cabbage, tomato, onion, sour cream and the rest of the crumbled cheese, with salsa.

Tip: You can stir a spoonful of chipotle into the potato filling – it makes it smoky and spicy.