For the filling and tacos

• Cook potato until tender; confirm this by easily piercing potato through with a fork. Meanwhile, dice onion and garlic clove (optional).
• Once cooked, remove the potato from the water and let cool. Once cooled, peel and place the potato in a large bowl, then sprinkle with salt. Use the backside of a large fork to break up the cooked potato. Do not over mix, just about 1 minute. If not using onion/garlic in the mixture, your filling is ready.
• Heat a frying pan on medium heat. Heat 2 tortillas stacked at a time until heated on both sides and can easily fold, [use tongs for assistance if you need to].
• [Skip This Step if not adding onion/garlic to potato.] Using the same fry pan, add 2 teaspoons of oil, let heat on medium-low, and add onions/garlic until sauteed.
• Once completely softened, add onions to the bowl of potatoes and fold into the potato a few times.
• Once all heated, set tortillas to the side inside a towel or a tortilla basket to keep warm until ready to fill.

To Fry The Tacos

• Turn up stove to medium heat. Carefully place filled and folded tortillas into a frying pan laid flat. You’ll fry 3 / 5 / or 7 tacos at a time, depending on the size of your pan.
• Cook in oil for 3-4 minutes on each side 2x’s for delicious crispy tacos.
• Repeat the previous step of adding ¼ cup of oil once the oil has been used up for the batches.
• Once fried, remove with tongs and let any excess oil back into the pan.
• Set crispy tacos on a cooling rack or a dish layered with a paper towel to cool and release any excess oil.

A cooling rack maximizes their crispiness. Do not cover the tacos; this will soften them.