Tasty croquettes

Preparation:

Preparation: Thoroughly wash the potatoes to remove all traces of soil from the peel then put them to boil in lightly salted water. Drain them al dente, peel them and pass them, still hot, through a potato masher, collecting the proceeds in a bowl. Cut the onion into slices and fry them over high heat in a spoonful of oil. Drain them and pass them through an electric mincer together with the ham. Add the proceeds to the bowl of potatoes and tie everything together with the 2 egg yolks, mixing and flavoring the mixture also with the Parmesan cheese, a pinch of salt, one of pepper and a grating of nutmeg. Then form some croquettes, the size of a walnut, which you will first pass in the flour, then in the eggs, salted and beaten and finally in the breadcrumbs. Put the frying pan on the fire with plenty of olive oil and let it heat up: dip the croquettes in, a few at a time. Turn them over, without pricking them, so that they take on a nice uniform golden color and don't get soaked in oil, then drain them with a slotted spoon and drain them on a double sheet of kitchen paper, keeping them warm. When the croquettes are all fried, place them on the mouth of the oven on, in a suitable serving dish, and serve immediately, piping hot, decorating the dish as you like.