Spray a large nonstick pan with nonstick cooking spray or coat it lightly with oil and brown the turkey over medium-high heat, stirring often and breaking it up with a spatula. When browned, after about 5 minutes, drain in a colander.
In the same skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, garlic, pepper, and carrots and sauté over medium heat for about 5 minutes until the vegetables are tender. Add the cumin, coriander, 1 teaspoon salt, pepper, and red pepper and stir, then add the tomato paste and the diced tomatoes with their juice. Bring to a simmer over medium-high heat, return the browned turkey to the pan, and simmer, covered, for 15 minutes.
Meanwhile, heat another large skillet over medium-high heat (preferably nonstick), add the remaining tablespoon of oil, then sauté the potatoes until lightly browned and tender, about 10 minutes. You may need to do this in batches; don’t crowd the pan. Add a bit of salt and toss and stir frequently.
Stir the potatoes into the turkey mixture, and add the raisins (if using) and the olives. Serve hot, with tortillas if desired.
Notes
You can sub in ground chicken, pork, or beef; just make sure to drain off any fat from the browned meat.
You may need to sauté the potatoes in batches; don’t crowd the pan, or they will cook but not brown. Add a bit of salt and toss and stir frequently.
Turkey Picadillo will keep well in the fridge for up to 3 days, packed tightly in an air-tight container. Reheat it on the stove until it is warmed all the way through. In fact, some may say the flavors will have melded together even more the day after it's been cooked, so I highly recommend keeping this around if you have extra!