Spanish Onion Torte
Submitted by kathmando
Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.
YIELD
2 servingsPREP
20 minCOOK
55 minREADY
1 hrsImagine a cross between a potato rösti and a French onion tart, and you’re getting close.
Spanish onions cook slowly in olive oil until tender, then simmer down in red wine and water until they turn a gorgeous dark reddish-brown with deep, sweet, concentrated flavor.
Those caramelized onions get folded into a mixture of grated potatoes, Parmesan, yogurt, egg, rosemary, and a touch of flour, then pressed into a flan dish and baked until the top goes golden and crispy.
Cut it into wedges and serve as a side dish, a light supper, or a stunning brunch centerpiece.
Pro Tips
- Don’t rush the onions. Low, slow cooking is what transforms them from sharp and pungent to sweet and jammy.
- Squeeze excess moisture from the grated potatoes before mixing. A wet batter means a soggy torte.
- A well-greased dish is essential. The potato base wants to stick, so be generous with the grease.
- Serve warm rather than hot. The torte slices much cleaner after resting for a few minutes.
Ingredients
Directions
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 to 40 minutes until golden brown.
Sprinkle with parsley, then cut into wedges and serve.
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