Spanish Onion Torte

Title:
Spanish Onion Torte

Yield:
2 Servings

Categories:
Mexican,
Meatless,
Personal,
Vegetables




Ingredients:





   1/2 ts Olive oil


     1 lb Spanish onions


   1/4 c  Water


   1/4 c  Red wine


   1/4 ts Dried rosemary


   250 g  Potatoes


  3/16 c  Natural yoghurt


   1/2 tb Plain flour


   1/2    Egg


   1/4 c  Parmesan cheese


   1/8 c  Chopped Italian parsley






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini



Glen's
note: Not sure of the amount of Spanish onions, recipe had "1 l Spanish

onions",
not sure if it should be 1 large or 1 pound!!!