Instructions: Preheat oven to 325 degrees. Put potatoes in large saucepan with cold, salted water to cover and bring to boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter on baking sheet, and let cool for several minutes.

Place in oven to dry out, about 5 minutes. Let cool, then press through ricer, large holes of box grater, or colander.

While potatoes are in oven, cut onion half into quarters and slice thinly to yield slim pieces about 1 inch long. Put in non-reactive bowl with vinegar and oregano and let rest for 15 minutes.

Season potatoes with salt and pepper, then divide into 16 equal portions.

Form into balls and flatten slightly into 2 inch patties, or polpette, each about 3/4 inch thick. (Note: The recipe may be prepared to this point, covered and refrigerated up to 1 day before cooking.)

Heat 2 tablespoons olive oil in non-stick skillet over medium heat or in electric skillet set at 350 degrees. Add polpette and cook slowly, turning once, until brown and crispy on both sides, about 10-15 minutes total.

While polpette are cooking, finish making salad. Whisk remaining 1/2 cup olive oil and salt and pepper to taste into onion-vinegar mixture. Add cucumber, avocados and tomato and toss well.

Arrange a nest of lettuce on each of 8 plates. Spoon salad over each nest.

Top with 2 polpette per plate, and spoon more dressing over all. Serve at once.

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