Potato and Herb Strudel

For the potato-herb strudel, boil the potatoes, peel and roughly mash them (no pieces should be noticeable, otherwise it will be soggy).

Mix with the beaten egg, crème fraiche and fresh chopped herbs. Season to taste with salt, pepper and nutmeg.

Spread strudel dough thinly to about the size of a tea towel. Brush the dough with egg. Spread the potato mixture evenly on the lower 2/3.

Fold the dough sideways and roll up. Place the strudel on a baking tray and brush again with egg. Bake in the preheated oven at 180 °C for about 30-35 minutes.

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