Crispy Potato Tacos (Tacos de Papa)

0 Wash, peel and dice the potatoes.
1 Place the diced potatoes into a pot, cover with cold water and bring to a boil.
2 Boil until soft. Drain the potatoes and add to a mixing bowl.
3 In a separate mixing bowl combine the sour cream, cumin, paprika, onion and garlic powder, dried oregano and salt. Mix until smooth.
4 Next, mash the potatoes with a potato masher. Stir through the sour cream mixture,  adjust seasoning to taste.
5 Wrap the tortillas in paper towel and microwave for 15 seconds to warm through.
6 Working one tortilla at a time, lay the tortilla flat on the bench, scoop out 1-2 tbsps of the potato filling, spread it over half of the tortilla. Fold in half to cover the filling. Repeat with remaining tortillas.
7 Heat half a tbsp of oil in a pan, place tortillas into the pan. Cook for 2-3 minutes to become crispy and lightly golden. Drain on paper towel.
8 Repeat until all tortillas have been cooked.
9 To serve, top the tortillas with grated cheese, diced red onion and chopped cilantro on a bed of shredded lettuce.