A nice and delicious idea for the Easter brunch: potatoe strudel. Easy to prepare and it’s also a recipe for vegetarians!
Peal and boil the potatoes. Cut the leek into small rings. Heat oliveoil in a pan and roast the leek shortly. Squash the boiled potatoes, add the leek, salt and pepper. Add one egg and mix everything. Roll the dough until it is quite thin and cut it into two similar squares. Put the mixture in the middle of the strudel dough. Cut the sides into stripes and place them one above another, in a diagonal way. Bake the strudel in preheated oven at 175 degrees for about 25 minutes until it is proper crunchy.