Corn, Cheddar and Red Onion Tortilla
- 3 ears Smoked Corn on the Cob, recipe follows
- 4 medium red-skinned new potatoes or Yukon Gold potatoes (about 12 ounces)
- 5 tablespoons extra-virgin olive oil
- 1 yellow onion, halved and sliced 1/2-inch-thick
- 1 1/2 teaspoons kosher salt, plus more for seasoning the vegetables
- Freshly ground black pepper
- 10 large eggs
- 1/2 cup milk
- 3 cups coarsely grated medium-sharp Cheddar
- Smoke the corn according to the directions below.
- When it is cool enough to handle, strip the kernels from the cobs.
- Pour enough cold water over the potatoes in a 3-quart saucepan to cover them by a few inches.
- Bring the water to a boil over medium-high heat, then adjust the heat so the water is at a gentle boil.
- Cook until the potatoes are tender when poked with a fork, 20 to 30 minutes, depending on the size of the potatoes.
- Drain the potatoes, and cool them to room temperature.
- Peel them, if you like, and cut them into 1/2-inch slices.
- Position the rack in the center of the oven and preheat the oven to 325 degrees F.
- Heat 3 tablespoons of the olive oil in a 10-inch cast-iron skillet over medium heat.
- Stir in the onions, season them lightly with salt and pepper and cook, stirring occasionally, until they are wilted but not browned, about 6 minutes.
- Beat the eggs, milk and 1 1/2 teaspoons salt together in a large bowl until thoroughly blended.
- Stir in the corn kernels and cheese.
- Add the remaining 2 tablespoons olive oil to the pan and swirl it around to coat the sides as much as possible.
- Gently stir the sliced potatoes into the skillet and cook them a minute or two to warm them through.
- Reduce the heat to medium-low and pour the egg mixture into the skillet.
- Don't stir.
- In about a minute, the egg should begin to bubble in a few spots around and near the edges.
- If it starts to bubble sooner, lift the pan from the heat and reduce the heat slightly.
- Wait a minute and return the pan to the heat.
- Cook until the edges are lightly browned (check by carefully slipping a thin metal spatula or knife along the edge of the tortilla), about 5 minutes.
- Set the skillet in the oven and cook until the top is puffed and brown and the center is firm to the touch, 25 to 30 minutes.
- Serve the tortilla hot after letting it rest 5 minutes, warm after resting 30 to 40 minutes, or cooled completely to room temperature.
- In any case, run a thin, flexible spatula around the sides, then underneath to make sure the tortilla hasn't stuck to the pan.
- Serve the hot tortilla right from the pan.
- You can serve the warm or room temperature tortilla from the pan as well or, if you're feeling adventurous and have strong wrists, invert it onto a plate as follows: make sure the tortilla is not stuck to any part of the pan.
- Cover the pan with a plate that is at least 2 inches wider than the pan.
- Working about one foot over a counter, hold the handle of the skillet with one hand and clamp the plate over the top of the skillet with the other.
- Invert the skillet over the plate in one quick motion, then lower the plate onto the counter and lift off the skillet.
- You can also cut the tortilla into wedges in the pan and lift them to individual serving plates.
- 1 1/2 to 2 1/2 tablespoons of alder, cherry or corn cob chips
- 4 ears corn
- Olive oil or vegetable oil, for seasoning
- Trim the husk and as much of the silk as you can from the ears.
- Season the corn by rubbing the ears lightly with olive or vegetable oil.
- Smoke the kernels until they are tender and browned, about 20 minutes, checking the corn for doneness after about 15 minutes.
- Yield: 4 ears of corn will yield about 1 1/3 cups smoked kernels
cob, potatoes, extravirgin olive oil, yellow onion, kosher salt, freshly ground black pepper, eggs, milk, cheddar
Taken from www.foodnetwork.com/recipes/corn-cheddar-and-red-onion-tortilla-recipe.html (may not work)