My Recipes


User: nnss

Yield: 2 servings

Categories: mexican, vegetables, meatless, personal

amount unit name
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
1/2 egg
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
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.