Crispy cheesy potato and red onion

Serves 4
4 medium potatoes, chopped into small cubes
4 small red onions, chopped into cubes
2 tsp cumin
2 tsp smoked paprika
2 tbsp lime juice
Salt and black pepper

To serve:
8 small tortillas, more if desired
Manchego, Gouda, Gruyère or other hard cheese, grated
Fresh coriander, chopped



  1. Heat the oven to 220˚C/190˚C fan/gas mark 7.
  2. Put the potatoes and onions into a roasting tray. Toss with olive oil and season with the cumin, paprika and lime juice. Add some salt and black pepper and toss to coat. Roast on the top shelf of the oven for about 30 minutes, until browned and crispy.
  3. Warm the tortillas in the microwave for 20 seconds or until soft.
  4. Line each tortilla with some grated cheese, then top with the hot, crispy potato and onion filling so that the cheese melts. Top with chopped coriander and your sauce(s) of choice.

Nutritional information:

Per serving: 188kcals, 0.7g fat (0g saturated), 43.2g carbs, 5.8g sugars, 4.9g protein, 7.7g fibre, 0.309g sodium


TOP TIP: If you want to use an Irish cheese, Coolea is perfect for these tacos.