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Tortilla de Patata Croquetaswith Iberian Ham

Recipe by davidgelicook on InstagramAdded 8 August 2026.

30 minutes to prep, 15 to cook. These Spanish tortilla croquetas are a delightful twist on the classic, filled with a savory blend of potato, onion, and rich Iberian ham. The secret lies in the ham bone, which infuses the mixture with deep flavor, while the panko coating gives a crisp, golden finish. Perfect for a quick dinner or as an impressive tapas starter.

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Method

  1. Combine the diced tortilla de patata, finely chopped jamón ibérico, diced onion, and fried potato in a bowl.

  2. Add the jamón ibérico bone to the mixture and heat gently to allow the ham fat to release and integrate with the potato and onion.

  3. Whisk the eggs and add to the mixture, seasoning with salt to taste, ensuring the mixture is well combined and not overly salty.

  4. Shape the mixture into small balls, about the size of a golf ball.

  5. Coat each ball in panko breadcrumbs.

  6. Heat sunflower oil to 350°F (350°F) and fry the coated croquetas until golden brown, about 3-4 minutes per side.

  7. Drain on paper towels and serve hot.

Tips while you cook

Gentle ham bone heating
Heat the jamón ibérico bone gently before mixing.
Uniform ball size
Shape the mixture into golf‑ball‑sized balls.
Fry until golden
Fry the coated croquetas at 180°C for about 3–4 minutes per side until golden brown.
Drain before serving
Place the fried croquetas on paper towels to remove excess oil before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from davidgelicook’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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