For the potato zucchini pan, pre-cook the potatoes for about 20 minutes, peel and cut into small pieces. Cut the zucchini into small pieces as well and mix into the potatoes together with the cream cheese.
Add some flour, salt, pepper and oregano and mix well. Add oil to a pan and fry the mixture until it is lightly browned.
For the avocado dip, cut the avocados in half and scoop out the flesh with a spoon, place in a bowl and mash with the spoon. Add the chopped onion and mix.
Cut the tomato into small pieces and sprinkle over the dip when serving.
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