Here is the recipe I came up with. Enjoy!!!
Spicy Fried Potatoes
2 medium potatoes (I used russet, but any kind you have would be fine)
2 medium sweet potatoes
1 medium yellow onion
1/8 tsp chipotle chili powder
1/4 tsp hot chili powder ( I used Chimayo Chili Powder, I got it at a specialty cooking store, but any kind you have will work)
1/4 tsp black pepper
salt to taste
12 corn or taco size flour tortilla's ( I prefer corn)
Shredded Sharp Chedder (optional)
Heavy Cream or Sour Cream (optional)
Note: The chili powder I used is called Chimiyo Chili powder. It is from a Mexican chile called the chimiyo. It is pretty spicy and has a little bit of smokiness to it. I purchased this at a specialty cooking store so you might not be able to find this. If you can't that's fine, just use any variety of chili powder you have. Also here is a more pantry friendly option in case you don't have the chipotle powder either: 1/4 tsp of paprika, 1/4 tsp of chili powder and just 1-2 dashes of cayenne pepper.
Heat large skillet or frying pan with 2 tablespoons of oil on med-high heat until oil is lightly smoking or crackles when you sprinkle a drop of water in it (be sure to stand back it you do this). Peel and evenly cut potatoes into small cubes/pieces. Chop onion. In a large bowl mix together potatoes, onions and all the seasonings.
Toss seasoned potatoes into pan, stir to coat with oil then pat down and let sit for 8-10 minutes before stirring potatoes and letting sit another 8-10 minutes, repeat this until potatoes are fork tender ( the fork should easily slide into the potato) or just pick one up and eat it (after you blow on it a few times). It took me about a half an hour to cook, but if you cut the potatoes smaller they will cook quicker.
Spoon a couple tablespoons worth of potatoes onto a tortilla, drizzle with cream and top with cheese. I encourage you to try it with the cream. It sounds strange, but cream is often used in mexican cooking to cut the heat in spicier dishes and it adds a more mellow flavor than sour cream.