Potato and Onion Cheese Pancakes with Tomato and Mozzarella Topping Recipe

Introduction

These potato and onion cheese pancakes are crispy, golden delights filled with melted mozzarella and a fresh tomato-herb topping. Perfect as a hearty main dish, they combine simple ingredients into a flavorful and satisfying meal that’s easy to prepare at home.

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

1. Step 1: Grate the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of sea salt, freshly ground black pepper, and the flour. Mix well until you have a smooth, well-combined batter.
2. Step 2: Heat a splash of olive oil in a non-stick pan over medium heat. Spoon portions of the potato mixture into the pan and flatten gently to form pancakes. Cook for about 2 minutes on each side until golden and crispy. Transfer cooked pancakes to paper towels to drain excess oil.
3. Step 3: Preheat your oven to 200°C (400°F). In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese.
4. Step 4: Place the cooked pancakes on a baking tray. Divide the tomato and cheese mixture evenly over each pancake, then sprinkle the remaining mozzarella on top.
5. Step 5: Bake in the preheated oven for 15 minutes, until the cheese is melted and bubbly.
6. Step 6: Remove from the oven and let cool for a minute or two. Serve warm, garnished with extra fresh dill if desired.

Tips & Variations

• Use a fine grater for the potatoes and onion to help the pancakes hold together better and cook evenly.
• If you prefer, substitute the mozzarella with a sharper cheese like cheddar or gruyère for a different flavor profile.
• For extra crispiness, add a tablespoon of cornmeal to the batter.
• Serve with a dollop of sour cream or Greek yogurt for added creaminess.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or in a non-stick pan to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

Yes, you can grate the potatoes and onion a few hours ahead and keep them covered in cold water to prevent browning. Drain and mix with the eggs and flour just before cooking.

What can I use instead of fresh dill?

Fresh parsley, chives, or basil work well as alternatives and will provide a fresh, herbaceous note to the tomato topping.

Potato and Onion Cheese Pancakes with Tomato and Mozzarella Topping Recipe

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★★★★★

4.5 from 97 reviews

These potato and onion cheese pancakes feature a crispy golden exterior with a tender inside made from grated potatoes and onions. Pan-fried to perfection, they are then topped with a fresh tomato and dill mixture combined with mozzarella cheese, baked briefly to melt the cheese for a deliciously savory treat. Perfect as a hearty main dish, this recipe is simple to prepare using common ingredients and straightforward techniques, making it an accessible favorite for any meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Pan-Frying and Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Pancakes

• 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
• Olive oil for pan-frying

For the Filling

• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped

Instructions

1. Prepare the Batter: Grate the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of sea salt, freshly ground black pepper, and the all-purpose flour. Mix everything thoroughly until you have a well-combined, thick batter.
2. Cook the Pancakes: Heat a good splash of olive oil in a non-stick pan over medium heat. Spoon portions of the potato mixture into the pan to form pancakes. Cook each pancake for about 2 minutes on each side until they turn beautifully golden and crispy. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
3. Prepare the Filling: While the pancakes are cooking, preheat your oven to 200°C (400°F). In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese, mixing well.
4. Assemble and Bake: Place the pancakes on an oven-safe baking dish. Divide the tomato and cheese mixture evenly among the pancakes, then sprinkle the remaining mozzarella cheese on top. Place the dish in the oven and bake for 15 minutes until the cheese is melted and bubbly.
5. Serve: Remove the baked pancakes from the oven and allow them to cool for a minute or two. Serve warm, optionally garnished with an extra sprinkle of fresh dill for added freshness and presentation.

Notes

• Make sure to drain the grated potatoes thoroughly to avoid soggy pancakes.
• Use a non-stick pan to prevent the pancakes from sticking and breaking.
• You can substitute mozzarella with other melty cheeses like provolone or cheddar if preferred.
• For a crispier finish, you may finish the pancakes under the broiler for 1-2 minutes after baking.
• These pancakes are best enjoyed fresh but can be reheated in the oven to regain crispness.

Keywords: potato pancakes, onion pancakes, cheese pancakes, mozzarella, tomato topping, baked pancakes, savory pancakes, homemade pancakes