Truffle Cheese And Potato Tacos

• 10 small potatoes
• 4 tomatoes, diced, divided
• 1 onion, diced, divided
• 1 green chile pepper, diced, divided
• salt and ground black pepper to taste
• 1/2 cup olive oil, divided
• 10 corn tortillas
• 5 ounces truffle-infused cow's milk cheese, grated

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
2. Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
3. Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
4. Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
5. Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

potatoes, tomatoes, onion, green chile pepper, salt, olive oil, corn tortillas, milk cheese

Taken from www.allrecipes.com/recipe/255628/truffle-cheese-and-potato-tacos/ (may not work)