Spanish omelette base topped with roasted corn, lime, and cotija cheese.
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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.
While potatoes cook, char the corn kernels in a separate dry pan over high heat until golden brown and roasted, then set aside.
Drain the cooked potatoes and onions from the oil, and whisk the eggs in a large bowl with half the salt.
Gently fold the warm potatoes and onions into the eggs and let the mixture sit for 5 minutes to allow the flavors to meld.
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.
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.
Slide the finished tortilla onto a serving plate and spread a thin layer of Mexican crema over the top.
Top the tortilla with the roasted corn, crumbled cotija cheese, chili powder, and fresh cilantro, then serve with lime wedges.
