Peel the potatoes and rinse them in running water, then grate them and put them in a bowl for some minutes.
In the meantime cut the slices of Prosciutto di San Daniele in small cubes.
Squeeze out as much water as possible from the grated potatoes with your hands. Get rid of the water and put the potatoes back into the bowl.
Add the grated Parmesan cheese, salt, pepper, oregano, the eggs and the olive oil. Before mixing briefly the ingredients with a wooden spoon, add the cubed prosciutto.
With the help of a round food ring mold shape some disks on an oven tray lined with baking paper, pressing the mixture well with the back of a spoon to make the pancakes more compact and smooth.
Drizzle the pancakes with a little olive oil.
Cook in a preheated convection oven at 200° C for at least 30 minutes.
Serve the potato and Prosciutto di San Daniele pancakes hot.
