Serves 4

9 large eggs
1½ tsp salt and a few turns of freshly ground black pepper
1 tsp thyme
1 tsp oregano
½ tsp butter
¾ cup spring onions, chopped
4 Bandito's Tortilla Wraps
1 cup Bandito's Mild Tomato Salsa Relish
1 cup cream cheese
113g goat cheese
1 cup mozzarella cheese, grated



To make the tortilla omelettes, preheat oven to 250°C. Grease a baking tray, spread the Bandito's Tortilla Wraps on it and place in the oven to get warm. Beat the eggs together with salt, pepper and herbs in a quart-sized, glass measuring jug to make it easier to divide the eggs into three parts. Mix together the cream cheese and goat's cheese. Melt ½ teaspoon butter over medium heat in a pan the same size as the tortillas. Pour in ⅓ of the egg mixture. Cook until the edges get dry, which will only take a few minutes. Lift out the flat omelette with a large spatula and place it directly onto the warmed tortilla on the baking tray. Repeat two more times, keeping the omelettes warm in the oven until the last one is ready.


To assemble

On the baking tray, ladle ¼ of the Bandito's Mild Tomato Salsa over a tortilla omelette and crumble ⅓ of the cheese mixture and ¼ of the mozzarella cheese over the Bandito's Mild Tomato Salsa. Sprinkle ⅓ of the chopped spring onions on top. Place the next tortilla omelette on top and repeat with the third. Place the remaining plain tortilla on top with the last of the Bandito's Mild Tomato Salsa Relish. Sprinkle the remaining mozzarella over the top. Increase the oven temperature to 180°C. Make a tent using aluminium foil and cover the stack without touching the top, to prevent the cheese from sticking to the foil. Bake for 15 minutes until the tortilla omelettes are heated through and the cheese is melted. Remove from the oven and let the stack sit for a few minutes so that the layers don't slide. Cut into wedges and serve.

* Recipe development by Tantalizing Taste Events

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