Knead the flour well with eggs, oil, salt and the lukewarm water. Cover and let rest for about half an hour.
Carefully roll out the dough on a floured kitchen towel into a large rectangle. Preheat the oven to 180 °C.
Peel the potatoes, finely dice them. Spread evenly on the dough. Sprinkle the chopped parsley and the sour cream over it form. Season with pepper and nutmeg.
Roll up the strudel from the long side using a kitchen towel. Put it on a baking tray. Bake for about 15 minutes.
Cut into slices and garnish with flat-leaf parsley.
Serve with a mixed salad.
The spicy strudel can also be filled with other vegetables – e.g. strong with potatoes and leek or spicy with potatoes, carrots and bacon.
The thinner the strudel dough, the better it tastes.
Fresh chervil or marjoram can also be used instead of parsley.
Preparation : 25 min.
Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!