Cup of Yum
1. Pre-heat the oven to 350ºF/180ºC.
2. Cut the potatoes into small dice.
3. Peel the onion, cut in half and then cut into thin half moons.
4. Gently heat the olive oil in a heavy based fry pan, over a medium heat.
5. Fry the onion until tender and starting to colour.
6. Add the potatoes and give them a good stir.
7. Sprinkle over the cumin, salt and pepper and stir well to coat everything.
8. Pour over the vegetable broth, bring to a low simmer and them place a lid on the fry pan.
9. Cook over a low heat for 10 minutes until the potatoes are just cooked.
10. Remove the lid and stir in the crushed garlic, extra cumin, turmeric powder and sweet paprika.
11. Simmer with the lid off for a further 5 minutes until the stock has reduced down and the potatoes coated in a thick saucy layer.
12. Remove from the heat and set aside until you are ready to fill your tortillas.

For the taco shells.

Cup of Yum
1. Use a 2 ½ inch (3 cm) cookie cutter to cut 4 mini rounds out of each flour tortillas (if your tortillas are jumbo you will get 6 out of each on)

To fill and cook

1. To fill the tortillas, gently fold each disk in half and use an upturned mini muffin tin to keep it upright whilst you fill it.
2. Add a spoonful of the potato mixture to each taco and then sprinkle with cheese.
3. Cook the mini tacos for 7-8 minutes until the cheese has melted and the shells have crisped up.
4. Serve garnished with cilantro