Spanish Onion Torte
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.