Spanish Onion Torte

• 1/2 teaspoon olive oil
• 1 pound spanish onions
• 1/4 cup water
• 1/4 cup red wine
• 1/4 teaspoon rosemary leaves dried
• 250 grams potatoes
• 3/16 cups yogurt
• 1/2 tablespoon flour, all-purpose
• 1/2 each eggs
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 18 cup italian parsley chopped

1. Preparation: thinly slice the spanish onions and grate the potatoes and parmesan cheese.
2. Heat the oil in a heavy based pan.
3. Add the onions and cook over a medium heat until they are tender.
4. Add the water and wine and simmer for 20 minutes or until the liquid has evaporated and the onions are a dark-reddish brown.
5. Combine the rosemary, potatoes, flour, yoghurt, egg and parmesan cheese.
6. Add the onions.
7. Spread the mixture evenly into a well-greased 25cm ovenproof flan dish.
8. Bake at 200C for 35 to 40 minutes until golden brown.
9. Sprinkle with parsley, then cut into wedges and serve.

olive oil, onions, water, red wine, rosemary, potatoes, yogurt, flour, eggs, parmesan, italian parsley

Taken from recipeland.com/recipe/v/spanish-onion-torte-42926 (may not work)