Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Spanish onion torte

Yield: 2 servings

Ingredients:

• 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

Instructions:

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 35-40 minutes until golden brown. Sprinkle with parsley then cut into wedges and serve.

Web Standards & Support: