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
Yields
2 Servings