Boil the potatoes, combine them with the flour, the yolks, cinnamon and salt, spread the mixture on a surface and cut 12 circles having a 7-cm-long diameter.
Place a little salted cheese at the centre of the circles then fold the dough in order to shape half-circles.
Chop the tomatoes in small cubes and soak them for at least an hour in basil, onion and garlic,
then stir-fry them for some minutes.
Trim the vegetables and quickly stir-fry them with a little oil.
Add the cjalzons boiled in salted water.
Serve the cjalzons on a warm dish, garnish with tomatoes and sprinkle with oil.