Spanish Onion Torte

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.