Recipe. Tyrolean potato leaves
The delicious potato leaves with cabbage are a Tyrolean specialty. How can you make them at home? Markus Steinmayr from the traditional Goldener Löwe restaurant in Hall in Tirol has revealed his personal recipe to us.
![sauerkrautcessenz-der-alpen-3](https://www.hall-wattens.at/media/system/gallery/sauerkrautcessenz-der-alpen-3.jpg)
![kartoffelblatteln-mit-kraut-1](https://www.hall-wattens.at/media/system/gallery/kartoffelblatteln-mit-kraut-1.jpg)
Ingredients and preparation
For 4 people you need the following ingredients:
- 600 g potatoes (floury)
- 170 g coarse flour
- 4 egg yolks
- a little grated nutmeg
- salt, pepper
- sauerkraut to taste
This is how the potato leaves are prepared:
Boil the potatoes in their skins, leave to cool briefly, peel and mash. Mix with the remaining ingredients to form a dough and roll out with a rolling pin to a thickness of approx. one centimeter. Cut the dough into rectangles (8 cm x 6 cm) and fry them in hot fat. Served with sauerkraut, this is a delicious classic from Tyrolean cuisine. Enjoy your meal!