1/2 teaspoon olive oil
1 liter spanish onions
1/4 cup water
1/4 cup red wine
1/4 teaspoon dried rosemary
250 gm potatoes
3/16 cup natural yoghurt
1/2 tablespoon plain flour
1/4 cup parmesan cheese
1/8 cup chopped italian parsley
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.
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