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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~geminiGlens note: Not sure of the amount of Spanish onions, recipe had "1 l Spanishonions", not sure if it should be 1 large or 1 pound!!!
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 28 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 56.9mg||18 %|
|Sodium 99.5mg||3 %|
|Potassium 1005.4mg||26 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 41.1g|
|Protein 9.1g||13 %|
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Calories per serving: 291
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