The flour tortillas are soft and stretchy, with just the right amount of pull.
Bring the water to a boil in a medium saucepan.Add the potatoes and a pinch of salt.
Cook over moderately high heat until fork-tender, about 20 minutes.With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.. Add 1 teaspoon of salt to the potato water and bring to a boil.Add the peas and cook over moderately high heat until tender, about 5 minutes.
Meanwhile, in a large skillet, melt the butter in the olive oil.Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes.
Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.. Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring.
Add the mint, chives and lemon juice and season with salt and pepper.2. cloves garlic, minced.
In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat.Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Put the chicken in the pan and brown well on both sides, about 8 minutes in all.Pour off all but 1 tablespoon of the fat.