Spanish onion torte
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 1 | litre | Spanish onions |
| ¼ | cup | Water |
| ¼ | cup | Red wine |
| ¼ | teaspoon | Dried rosemary |
| 250 | grams | Potatoes |
| 3/16 | cup | Natural yoghurt |
| ½ | tablespoon | Plain flour |
| ½ | Egg | |
| ¼ | cup | Parmesan cheese |
| ⅛ | cup | Chopped Italian parsley |
Directions
Preparation: thinly slice the spanish onions and grate the potatoes and
: parmesan cheese.
Heat the oil in a heavy based pan. Add the onions and cook over a medium heat until they are tender. Add the water and wine and simmer for 20 minutes or until the liquid has evaporated and the onions are a dark-reddish brown.
Combine the rosemary, potatoes, flour, yoghurt, egg and parmesan cheese. Add the onions.
Spread the mixture evenly into a well-greased 25cm ovenproof flan dish. Bake at 200C for 35-40 minutes until golden brown.
Sprinkle with parsley, then cut into wedges and serve.