Potato Palatschinken

Peel the potatoes and place them in a pot of salted water.

Cook the potatoes for about 20 minutes until tender, then drain.

Whisk the eggs, whole milk, mineral water, flour and 2 tbsp oil into a smooth batter.

Pass the potatoes through a potato ricer and mix them with the batter, then season with salt, pepper and nutmeg.

Halve the mushrooms, finely dice the onion and core and finely dice the tomatoes.

Heat 2 tbsp oil in a pan, sear the mushrooms over high heat, then add the onion and mixed ground meat and fry for about 5 minutes.

Stir in the tomato paste and diced tomatoes and season the meat mixture with salt and pepper.

Preheat the oven to 200 °C (390 °F) and prepare a baking dish.

Heat some oil in portions and fry 6 pancakes from the potato batter one after another.

Set aside 4 tbsp of the meat mixture, spread the rest on the pancakes, roll them up and place them in the baking dish.

Reheat the reserved meat mixture, deglaze with vegetable broth and stir in the sour cream.

Pour the sauce over the palatschinken and bake in the oven for about 10–15 minutes.

Sprinkle with chopped parsley and serve hot.