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1
In large skillet heat olive oil over high heat.
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2
Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes.
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3
With slotted spoon transfer to a mixing bowl.
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4
In same skillet saute onions, about 5 minutes.
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5
Add garlic and saute for another minute.
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6
Add tomatoes, oregano, and cook an additional minute.
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7
Remove from heat and stir in olives.
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8
Add mixture to mixing bowl.
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9
Add pepper.
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10
Stir well to combine and set aside.
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11
Heat the grill or preheat oven to 450 degrees.
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12
In another skillet, heat vegetable oil until hot, but not smoking.
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13
Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side.
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14
Drain on a paper towel.
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15
Season fish fillet with salt and pepper.
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16
On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle.
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17
Place fish fillet in the center.
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18
Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet.
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19
Fold over tortillas to enclose the stuffing, forming a triangle.
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20
Wrap the fish in tin foil.
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21
Repeat the wrapping and mounding process with the remaining fillets.
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22
To grill, cook 9 minutes on each side on a moderately hot spot on the grill.
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23
To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.
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24
To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates.
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25
Open the tortillas to resemble the leaves of a flower.
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26
Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor.
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27
Serve with lime wedges as garnish.
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28
In large bowl combine all ingredients and stir until smooth.
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29
The dough should be slightly sticky and form a ball when pressed together.
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30
To test, flatten a small of dough between your palms.
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31
If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
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32
Divide the dough into 24 golf ball size pieces for tacos and 23 large bowls for quesadillas.
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33
Place on a platter and cover with a damp towel.
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34
Toast or fry as desired.
