Photo and Recipe Source:
https://www.matprat.no/oppskrifter/tradisjon/potetlomper/
Ingredients:
2.2 pounds (1 kg) starchy potatoes, for example Russet
1 teaspoon salt
3/4 cup (90 grams) all-purpose flour, plus extra for rolling
1/2 cup (50 grams) sifted rye flour
Instructions:
1. Boil potatoes with the skin on. Peel them right after cooking.
2. While still warm, mash or rice the potatoes together with the salt.
3. Mix in all-purpose flour and rye flour. Do not use more flour than necessary. The lomper will become tough with too much flour.
4. Divide the dough into 12-14 pieces, and using a rolling pin, roll out into rounds, approx. 20 cm in diameter.
5. Cook the lomper in a dry frying pan or on a griddle until they are light in color, but with brown spots. After cooked through, stack the lomper, covering with a towel so that they stay soft.
You can serve potetlomper with hot dogs or sausages and your favorite toppings, such as crispy onions, pickled cabbage, and of course, ketchup, relish and mustard. Also try lomper rolled up with jam, or as a wrap with fenalår (cured lamb), or with herring and potatoes.