“Erdäpfelblattlen” (potato slices) are a traditional dish in Valle Isarco/Eisacktal Valley. Especially during the time of the traditional “Törggelen” in autumn the "Erdäpfelblattlen" are served, usually with cabbage.
Boil the potatoes in salted water, leave to cool and strain.
Add the yolk, butter, parmesan and seasoning (nutmeg, salt, pepper) to the potatoes and knead rapidly into a dough.
Roll out the dough 3 mm thick and cut out round slices and then fry them in hot oil.
Arrange the potato slices on a plate and serve with sauerkraut or beets.
Frying time: 2 minutes
Tipp: The potato dough is also suitable for potato dumplings, potato noodles or potato pasties.