Spinach Potato Tacos

Trust me, you won't mind the spinach in these. You don't even know it's there!

Ingredients:
2 large sized potatoes
1.3 lb fresh spinach
1/3 cup or half a small white onion, finely chopped
4 cloves garlic, finely minced
2 tbsp olive oil
Salt, to taste
Pepper to taste
Cheese for topping

Directions:
1. Rinse the spinach and cut any long stems. Roughly chop the spinach and set aside. Clean the potatoes, peel and chop them into bite-sized pieces. Make them the same size and small enough they won't rip the tortilla.
2. Heat the oil in a large pan and add the potatoes. Fry them for a few minutes, stirring often to prevent burning. Next, add the onion and saute until soft and translucent, then add the minced garlic and a large pinch of salt. Continue to cook until the potatoes are soft and cooked through--if needed  you can add a couple of tbsp of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally, you may need to add the spinach in a couple of batches as it takes up a large space. Taste, and if needed, add more salt and/or black pepper.
3. Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle with cheese. Add sour cream and salsa as desired.

NOTE: The potatoes always take longer to cook than you think. Let them cook for a bit before adding the onion or make sure they are chopped up really small.