Dinner

Potato and Onion Cheese Pancakes with Tomato-Mozzarella Filling Recipe

ByNaomi Fletcher February 6, 2026February 6, 2026

Introduction

Potato and Onion Cheese Pancakes are a delightful, crispy treat perfect for any meal. Packed with fresh ingredients and melty mozzarella, they offer a comforting blend of flavors that’s hard to resist.

A close-up image of a stack of three golden brown potato pancakes on a white plate, each pancake showing a crispy texture with small green herb bits mixed throughout. The top pancake has a bite taken out, revealing melted, stretchy cheese inside and more green herbs. The edges are slightly uneven and crunchy. The white plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion, freshly grated
4 medium potatoes, grated and drained well
3 fresh eggs
4 tablespoons all-purpose flour
Sea salt, to your liking
Freshly ground black pepper
6 ripe tomatoes, diced
150g fresh mozzarella cheese, shredded
Fresh dill, chopped
Olive oil for pan-frying

Instructions

Step 1: Start by grating the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of salt, freshly ground black pepper, and flour. Mix everything together until you have a well-combined batter.
Step 2: Heat a good splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture to form pancakes, cooking them for about 2 minutes per side until they’re beautifully golden and crispy. Transfer to paper towels to drain.
Step 3: While your pancakes are cooking, preheat your oven to 200°C (400°F). In a bowl, mix together the diced tomatoes, fresh dill, and half of the shredded mozzarella.
Step 4: Divide the tomato-cheese mixture evenly over the pancakes, then top each with the remaining mozzarella. Place them on a baking tray and bake for 15 minutes until the cheese melts and turns deliciously bubbly.
Step 5: Let the pancakes cool for a minute or two before serving. Garnish with extra fresh dill if desired, and enjoy them warm for the best flavor and texture.

Tips & Variations

For extra crispiness, squeeze out as much moisture as possible from the grated potatoes before mixing.
Try adding a pinch of smoked paprika or cayenne pepper to the batter for a subtle smoky kick.
Substitute fresh dill with chopped chives or parsley if you prefer a different herb flavor.
Use gluten-free flour for a gluten-free version without compromising taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep them crispy. Avoid microwaving to prevent sogginess.