MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Mexican, Meatless, Personal, Vegetables
       Yield: 2 servings
     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
   Preparation: thinly slice the spanish onions and grate the potatoes
   :            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.