Prepare the cones: Slice each tortilla in half. Gently shape each half into a cone. (Use the side that you cut as the pointed base.) Brush with egg wash to seal the overlapping side of the cone and secure the shape. Brush the outside with egg wash as well, then dust lightly with parmesan cheese. Place the cones upside down in greased cupcake pans or small heatproof bowls that are roughly the same size as the opening of the cones. Bake in a 350°F oven or 180°C turbo broiler for 5 to 6 minutes, or until they start to turn a light golden brown. Let cool, then set aside until ready to use.