Potato and Tomato Langooses

For the potato and tomato lango squeeze potatoes through a press and mix with the remaining ingredients. Then knead into a smooth dough and let rest for about 30 minutes. Roll out the dough to a good thickness of the back of a knife and cut out round, into small langos.

Season the tomatoes with salt, pepper and chili. Fry the langos on both sides in oil until crispy and drain well. Then arrange on plates.

Arrange the marinated tomatoes on top, sprinkle with oregano and drizzle with olive oil. Garnish the potato and tomato langos with oregano sprigs, chili peppers and cocktail tomatoes.

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