| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Mexican | Mexican, Meatless, Personal, Vegetables | 2 | Servings |
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 |
INSTRUCTIONS
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!!!
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