1/2 ts Olive oil 3/16 c Natural yoghurt
1 l Spanish onions 1/2 tb Plain flour
1/4 c Water 1/2 Egg
1/4 c Red wine 1/4 c Parmesan cheese
1/4 ts Dried rosemary 1/8 c Chopped Italian parsley
250 g Potatoes
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.
Yields
2 servings