Name: Smokey Chipotle and Beetroot Tortilla
Prep time: 5 min
Cook time: 16 min
Ingredients: 1 packet Cobs Smokey Chipotle & Beetroot Hip Chips; 4 eggs; 1 tbsp olive oil; 1/2 cup grated cheese

1 packet Cobs Smokey Chipotle & Beetroot Hip Chips
4 eggs
1 tbsp olive oil
1/2 cup grated cheese

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Pre-heat oven to 180°C
Place Cobs Hip Chips in a bowl
Whisk eggs lightly, pour over chips. Fold to coat. Leave to rest for 5 minutes
Heat oil in an oven proof 20cm non-stick frying pan over medium heat. Pour in chip and egg mixture. Cook for 5-8 minutes or until set
Sprinkle over cheese and place in the oven for 5-8 minutes or until cooked through and cheese is golden

Pre-heat oven to 180°C
Place Cobs Hip Chips in a bowl
Whisk eggs lightly, pour over chips. Fold to coat. Leave to rest for 5 minutes
Heat oil in an oven proof 20cm non-stick frying pan over medium heat. Pour in chip and egg mixture. Cook for 5-8 minutes or until set
Sprinkle over cheese and place in the oven for 5-8 minutes or until cooked through and cheese is golden

Pre-heat oven to 180°C
Place Cobs Hip Chips in a bowl
Whisk eggs lightly, pour over chips. Fold to coat. Leave to rest for 5 minutes
Heat oil in an oven proof 20cm non-stick frying pan over medium heat. Pour in chip and egg mixture. Cook for 5-8 minutes or until set
Sprinkle over cheese and place in the oven for 5-8 minutes or until cooked through and cheese is golden