Spicy potato tacos

I love tacos. There are so many delicious kinds you can make whether you're a vegetarian or not. Tacos are one of those meals where you can make several fillings and then people can decide what kind they want, making it a good choice for when you are serving meat eaters and non-meat eaters. I love this version because it is a little different than you're typical taco. Feel free to adjust the level of spice to your liking. The amounts listed below made three tacos (enough to feed just me), obviously increase the amounts if you're making it for more than one person.

Ingredients:

4-5 red potatoes, diced (I cut each potato in 6ths)
1 1/2 cups veggie stock (or water with a bullion cube dissolved in it)
1 teaspoon tomato paste
1/2 teaspoon chili powder
1/2 teaspoon cumin
1-2 good shakes crushed red pepper flakes
1 tablespoon olive oil
1/4 of a large jalapeno, minced
3 corn tortillas
Toppings: avocado, tomatoes, red onion, sour cream, shredded lettuce, chives, cilantro, hot sauce, etc.

Directions:

Combine potatoes, stock, tomato paste, and spices in a sauce pan and bring to a boil. Cover the pan with a lid that is tilted to the side to allow some of the steam to escape. Continue to cook the potatoes until they are a step or two past fork tender - they should be soft but not falling apart. Mash a few of them and continue to cook until most of the water has evaporated. Add oil and jalapenos and keep cooking, uncovered, until potatoes begin to crisp up, making sure to scrape the pan every once in a while to make sure nothing burns. Heat tortillas by wetting them and then placing them on a hot saute pan, flipping them after about a minute. Fill tortillas with crisped up potatoes, then top with whatever toppings you'd like.