Boil the potatoes

• Peel the potatoes and boil them in salted water until completely tender.
• Drain well and transfer to a large bowl.

Make the potato dough

• Mash the potatoes.
• Add the flour, cornstarch, shredded cheese, parsley, garlic powder, salt and black pepper.
• Mix until everything is well combined.

Shape the flatbreads

• Divide the mixture into 5 equal portions and roll each into a ball.
• Place the balls on a lined baking tray and flatten each into a round flatbread about 2 cm thick.
• Press the bottom of a glass into the center of each flatbread to create a thinner round area about 1 cm thick, leaving a thicker edge.

Bake the flatbreads

• Bake at 200 °C until golden and lightly crispy.

Cook the beef

• Cook the ground beef in a pan with the onion, salt, black pepper, garlic powder and paprika.
• Stir in the tomato paste and tomato sauce and simmer until fully cooked and thickened.

Mix the sour cream sauce

• Combine the sour cream, sriracha, garlic powder and paprika.

Top and melt

• Top the baked flatbreads with the cooked beef, shredded cheese and jalapeños.
• Return to the oven briefly until the cheese is melted.

Finish and serve

• Drizzle with the sour cream sauce and sprinkle with fresh parsley.
• Serve immediately.