Potato Tacos

I think that you'll be pleasantly surprised
at how easy and delicious this recipe is.
Not only is it quick and easy to make,
but it's also a inexpensive tasty meal.

Ingredients:

2 lbs potatoes, scrubbed
1/4 cup diced onion
1-2 jalapeno chiles, diced
2-3 Tb oil
1/2 tsp salt or to taste
12 corn tortillas
6 ounces cheddar cheese, shredded

Directions:
Place potatoes into a medium-sized saucepan,
cover with water, and bring to a boil.
Cook until tender. While potatoes are cooking,
dice onions and jalapenos. When potatoes are done,
remove from water, peel and mash. Next,
in a large skillet, heat oil to medium heat
and fry onions and chiles until onions
are translucent and soft.
Lower heat and add in mashed potatoes and salt.
Cook together for about 3 minutes,
stirring to mix flavors and to prevent sticking.
Potato mixture should be fairly dry.
If, however, the potatoes seem too dry
for your taste you may add additional oil,
cooking liquid, chicken broth,
or milk to help them stick together.
Remove potatoes from heat and set aside.
In a dry skillet, heat up corn tortillas
just to the point of softening.
Once pliable, remove tortillas from heat.
Fill each tortilla with 1/3 cup potato
mixture and 1/2 ounce shredded cheese.
Fold tortillas in half and return to
comal to melt the cheese and toast the
outside of the tortillas.
Remove from heat and serve immediately.
Tacos may be served as is
or with a salsa of your choosing.