Grate the medium onion and four medium potatoes into a large mixing bowl, ensuring the potatoes are drained well to avoid excess moisture. Add three fresh eggs, a pinch of sea salt, freshly ground black pepper, and four tablespoons of all-purpose flour to the bowl. Mix everything thoroughly until you have a cohesive batter that’s ready for frying.

In a non-stick frying pan, heat olive oil over medium heat until it shimmers, indicating it’s hot enough for frying. Using a spoon, drop generous spoonfuls of the potato and onion batter into the pan, shaping them into pancakes about ½ inch thick. Cook for approximately 2 to 3 minutes or until the edges turn golden brown and crispy.

Gently flip each pancake with a spatula, taking care not to break them, and cook the other side for another 2 to 3 minutes. You’ll know they’re done when both sides are a beautiful golden brown and crispy in texture.

While the pancakes are frying, preheat your oven to 200°C (400°F). In a separate bowl, combine six diced ripe tomatoes, freshly chopped dill, and half of the shredded mozzarella cheese, mixing gently to create a fresh topping mixture bursting with flavor.

Once the pancakes are cooked, carefully place them on a baking sheet. Spoon the tomato-cheese mixture generously over each pancake, then sprinkle the remaining shredded mozzarella on top of all the pancakes.

Transfer the baking sheet to your preheated oven and bake for 15 minutes or until the cheese is melted and bubbly.

Once baked, allow the Potato and Onion Cheese Pancakes to cool slightly for a few minutes. Serve warm, garnished with additional fresh dill if desired.