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. This brings out the sweetness in the onion.

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, ensuring it’s evenly distributed.

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. Repeat with remaining tortillas and filling.

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 they are golden brown and crispy. You may need to do this in batches.

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.