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1
Smoke the corn according to the directions below.
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2
When it is cool enough to handle, strip the kernels from the cobs.
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3
Pour enough cold water over the potatoes in a 3-quart saucepan to cover them by a few inches.
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4
Bring the water to a boil over medium-high heat, then adjust the heat so the water is at a gentle boil.
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5
Cook until the potatoes are tender when poked with a fork, 20 to 30 minutes, depending on the size of the potatoes.
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6
Drain the potatoes, and cool them to room temperature.
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7
Peel them, if you like, and cut them into 1/2-inch slices.
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8
Position the rack in the center of the oven and preheat the oven to 325 degrees F.
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9
Heat 3 tablespoons of the olive oil in a 10-inch cast-iron skillet over medium heat.
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10
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.
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11
Beat the eggs, milk and 1 1/2 teaspoons salt together in a large bowl until thoroughly blended.
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12
Stir in the corn kernels and cheese.
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13
Add the remaining 2 tablespoons olive oil to the pan and swirl it around to coat the sides as much as possible.
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14
Gently stir the sliced potatoes into the skillet and cook them a minute or two to warm them through.
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15
Reduce the heat to medium-low and pour the egg mixture into the skillet.
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16
Don't stir.
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17
In about a minute, the egg should begin to bubble in a few spots around and near the edges.
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18
If it starts to bubble sooner, lift the pan from the heat and reduce the heat slightly.
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19
Wait a minute and return the pan to the heat.
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20
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.
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21
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.
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22
Serve the tortilla hot after letting it rest 5 minutes, warm after resting 30 to 40 minutes, or cooled completely to room temperature.
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23
In any case, run a thin, flexible spatula around the sides, then underneath to make sure the tortilla hasn't stuck to the pan.
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24
Serve the hot tortilla right from the pan.
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25
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.
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26
Cover the pan with a plate that is at least 2 inches wider than the pan.
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27
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.
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28
Invert the skillet over the plate in one quick motion, then lower the plate onto the counter and lift off the skillet.
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29
You can also cut the tortilla into wedges in the pan and lift them to individual serving plates.
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30
1 1/2 to 2 1/2 tablespoons of alder, cherry or corn cob chips
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31
4 ears corn
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32
Olive oil or vegetable oil, for seasoning
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33
Trim the husk and as much of the silk as you can from the ears.
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34
Season the corn by rubbing the ears lightly with olive or vegetable oil.
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35
Smoke the kernels until they are tender and browned, about 20 minutes, checking the corn for doneness after about 15 minutes.
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36
Yield: 4 ears of corn will yield about 1 1/3 cups smoked kernels
