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.

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