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Print this Recipe    Krumpli Langos

Potato Tortilla
(Krumpli Langos - from Hungary)

6 medium potatoes, peeled
1 cup flour

Cook potatoes in boiling salted water until tender. Drain; mash
or rice potatoes. Place on floured board; add flour. Knead or
mix. Cut dough size of an egg. Roll out each piece about 8-inch
in diameter and 1/8-inch thick. Cook on top of stove at medium
heat on ungreased griddle or large frypan. Brown on both sides.
Serve hot or cold; serve plain or buttered or jam filled and rolled.
Yield: 10-12 tortillas.

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