Mexican Street Corn Tortilla

Ingredients

• 6 pieces large eggs
• 2 large russet potatoes, peeled and thinly sliced
• 1/2 cup white onion, thinly sliced
• 1.5 cups frozen or fresh corn kernels
• 1/2 cup extra virgin olive oil
• 1/3 cup cotija cheese, crumbled
• 2 tablespoons Mexican crema or sour cream
• 1 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped
• 1 piece lime, cut into wedges
• 1 clove garlic, minced
• 1 teaspoon salt

Instructions

1. 1

   Heat olive oil in a non-stick skillet over medium heat; add sliced potatoes and onions, cooking slowly until soft but not browned, about 10-12 minutes.

2. 2

   While potatoes cook, char the corn kernels in a separate dry pan over high heat until golden brown and roasted, then set aside.

3. 3

   Drain the cooked potatoes and onions from the oil, and whisk the eggs in a large bowl with half the salt.

4. 4

   Gently fold the warm potatoes and onions into the eggs and let the mixture sit for 5 minutes to allow the flavors to meld.

5. 5

   Wipe the skillet, add a tablespoon of the reserved oil, and pour in the egg and potato mixture; cook on medium-low until the bottom is set.

6. 6

   Use a large plate to carefully flip the tortilla over and slide it back into the pan to cook the other side for 3-4 minutes.

7. 7

   Slide the finished tortilla onto a serving plate and spread a thin layer of Mexican crema over the top.

8. 8

   Top the tortilla with the roasted corn, crumbled cotija cheese, chili powder, and fresh cilantro, then serve with lime wedges.