A handful of grated manchego, or other hard cheese
A handful of parsley or cilantro, if desired
For the pica da gallo
2 tomatoes, seeded and chopped into small pieces
1Tbspfinely diced white onion
1large clove of garlic, minced
Juice of 1/2 a small lemon
Instructions
Heat the oven to 210C / 410F
Put the potato cubes and onion slices onto a roasting tray. Toss with olive oil and sprinkle with spices and lime juice.
Roast on the top shelf of the oven for about 30 minutes, until browned and crispy.
Meanwhile, prepare the pico de gallo by combining all ingredients in a bowl. Allow it to sit in the fridge until you serve.
When the potatoes are 5 minutes away from being ready, start heating your tortillas. Place a nonstick frying pan over a medium heat. Using tongs, place a tortilla on the pan. After about a minute, you will get a nice toasty corn smell. Flip over and sprinkle some of the cheese on top. Once melted, remove from the heat right away and repeat.
To assemble the tacos, cover the tortilla with a spoonful of the potato mixture and then some pico da gallo on top.