• Pre-heat the oven to 350ºF/180ºC.
• Cut the potatoes into small dice.
• Peel the onion, cut in half and then cut into thin half moons.
• Gently heat the olive oil in a heavy based fry pan, over a medium heat.
• Fry the onion until tender and starting to colour.
• Add the potatoes and give them a good stir.
• Sprinkle over the cumin, salt and pepper and stir well to coat everything.
• Pour over the vegetable broth, bring to a low simmer and them place a lid on the fry pan.
• Cook over a low heat for 10 minutes until the potatoes are just cooked.
• Remove the lid and stir in the crushed garlic, extra cumin, turmeric powder and sweet paprika.
• 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.
• Remove from the heat and set aside until you are ready to fill your tortillas.

For the taco shells.

• 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

• 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.
• Add a spoonful of the potato mixture to each taco and then sprinkle with cheese.
• Cook the mini tacos for 7-8 minutes until the cheese has melted and the shells have crisped up.
• Serve garnished with cilantro