Cook the Potatoes: Place the peeled, diced potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.

Prepare the Filling: In a skillet over medium heat, melt the butter. Add the finely chopped onion and sauté until translucent and softened, about 5 minutes.

Mash the Potatoes: In a bowl, mash the cooked potatoes. Stir in the sautéed onions, garlic powder, cumin, paprika, salt, and pepper until well combined. Fold in the shredded cheese.

Assemble the Burritos: Lay a tortilla flat and place a generous scoop of the potato mixture in the center. Fold in the sides and roll the tortilla tightly to create a burrito shape.

Fry the Burritos: In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the burritos seam-side down. Fry for about 3–4 minutes on each side, or until golden brown and crispy.

Drain and Serve: Remove the burritos and place them on a paper towel to drain excess oil. Serve hot with your choice of toppings such as sour cream, guacamole, or salsa.