||SPANISH ONION TORTE
||Mexican, Meatless, Personal, Vegetables
1/2 ts Olive oil
1 l 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
1/4 c Parmesan cheese
1/8 c Chopped Italian parsley
Preparation: thinly slice the spanish onions and grate the potatoes
: 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
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.