Spanish Onion Torte
Yield
2 servingsPrep
20 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
olive oil
|
|
| 1 | pound |
spanish onions
|
*
|
| ¼ | cup |
water
|
|
| ¼ | cup |
red wine
|
*
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| 250 | grams |
potatoes
|
|
| 3/16 | cups |
yogurt
|
|
| ½ | tablespoon |
all-purpose flour
|
|
| ½ | each |
eggs
|
|
| ¼ | cup |
Parmesan cheese
|
|
| ⅛ | cup |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
olive oil
|
|
| 453.6 | g |
spanish onions
|
*
|
| 59 | ml |
water
|
|
| 59 | ml |
red wine
|
*
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 2.5E+2 | grams |
potatoes
|
|
| 44 | ml |
yogurt
|
|
| 7.5 | ml |
all-purpose flour
|
|
| 0.5 | each |
eggs
|
|
| 59 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
italian parsley
chopped |
|
Directions
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 to 40 minutes until golden brown.
Sprinkle with parsley, then cut into wedges and serve.
