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Spanish Onion Torte

 

37

Yield

2

servings

Prep

20

min

Cook

55

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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
cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 20829% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 227mg 9%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 10%
Sugars g
Protein 19g
Vitamin A 9% Vitamin C 24%
Calcium 19% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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