Boil peeled and very finely chopped potatoes in salted water until soft and cool to a mashed potatoes. Add egg yolks, flour, spices to make a smooth dough.
Divide dough into one piece per unit and roll out on a floured surface to a 1/2 cm thick rectangle or press apart. Caution. The dough can be very sticky, so sprinkle a little flour on the dough. Top each rectangle with ham and cheese, folding to seal the edges tightly. Dredge in the breadcrumbs.
Heat the oil in a frying pan. Bake the cutlets in it for 4 minutes on each side. Serve with a tomato sauce.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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