Combine tortilla ingredients with 150ml cold water to form a smooth dough.
Knead the dough for 1-2 minutes until smooth.
Cover the dough with film and rest for five minutes.
Heat a large non-stick frying pan over medium heat.
Roll golf-ball sized dough pieces into thin rounds using extra flour.
Cook dough rounds in the dry pan until puffed and browned on both sides.
Toast whole spices in a dry pan until aromatic.
Crush spices coarsely and mix with paprika and salt.
Fry potato chunks in olive oil until they begin to brown.
Add spice mix, chilli, onion, and garlic to the potatoes and cook until soft.
Stir in tomatoes, chopped mint, and chopped coriander.
Squeeze lime juice over the mixture and remove from heat.
Serve potato mixture on tortillas topped with cheese, yoghurt, and salad leaves.