| 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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