Wash and peel the potatoes and sweet potatoes. Cut the ingredients into small cubes to facilitate cooking and obtain a uniform texture.
Preheat a skillet and add the oil, potatoes, and diced sweet potatoes with a pinch of salt. Leave them uncovered for about 5-10 minutes until you see them begin to brown.
Add the onion and stir until all is cooked and browned.
Heat the corn tortillas in a skillet or comal until soft and pliable.
Place a spoonful of the potato and sweet potato mixture in the center of each tortilla. Top with a spoonful of salsa.