Cook the Potatoes: Place the diced potatoes in a small saucepan, cover with cold salted water, and bring to a boil. Simmer for 5-7 minutes, until they are just tender but still hold their shape. Drain them well.

Fry the Potatoes: Heat 1 tablespoon of olive oil in a large, non-stick frying pan over a medium-high heat. Add the drained potatoes and fry for 6-8 minutes, turning occasionally, until they are golden brown and crisp on the edges. Remove the potatoes from the pan and set them aside.

Sauté the Aromatics: Add the remaining tablespoon of oil to the same pan. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Brown the Beef: Add the ground beef to the pan. Break it up with a wooden spoon and cook for 5-7 minutes, until it's browned all over. Drain off any excess fat.

Add the Flavour: Stir in the ground cumin, smoked paprika, chilli powder, and dried oregano. Cook for one minute until the spices are fragrant. Add the tomato purée and stir to coat the beef.

Simmer the Filling: Pour in the beef stock and bring the mixture to a simmer. Let it bubble away for 3-4 minutes, allowing the sauce to reduce and thicken slightly. Season generously with salt and pepper.

Combine and Melt: Return the cooked potatoes to the pan with the beef. Give everything a good stir to combine. Remove the pan from the heat and stir in about two-thirds of the grated cheddar cheese until it's melted and gooey. What works best for me is letting the filling cool for just a few minutes before assembling, as this prevents the tortillas from becoming soggy.

Assemble the Burritos: Warm the tortillas according to the packet instructions. Lay one flat and spoon a sixth of the beef and potato mixture down the centre. Top with a sprinkle of the remaining grated cheese.

Fold and Seal: Fold the two sides of the tortilla inwards over the filling. Then, take the edge closest to you and fold it up and over the filling, tucking it in tightly. Roll it forward to create a neat parcel.

Toast for Perfection: Place a dry, clean frying pan over a medium heat. Place the burritos in the pan, seam-side down, and cook for 1-2 minutes until golden brown and sealed. Flip and toast the other side. This step is crucial for that authentic, slightly crisp finish. Serve immediately.