Potato and Onion Cheese Pancakes with Fresh Tomato and Mozzarella Topping Recipe

Introduction

These potato and onion cheese pancakes are crispy, golden, and packed with fresh flavors. Topped with a delightful tomato and mozzarella mixture, they make a perfect savory treat for any meal. Easy to prepare and sure to impress, they bring comfort and freshness in every bite.

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 salt, freshly ground pepper, and flour. Mix well until you have a smooth batter.
2. Step 2: Heat a good splash of olive oil in a non-stick pan over medium heat. Spoon the potato mixture into the pan to form pancakes. Cook for about 2 minutes per side, until golden and crispy. Transfer 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 dill, and half of the shredded mozzarella.
4. Step 4: Spoon the tomato and cheese mixture evenly over the pancakes. Top each pancake with the remaining mozzarella, then place them in the oven for 15 minutes until the cheese melts and bubbles.
5. Step 5: Allow the pancakes to cool for a minute or two. Serve warm, garnished with extra fresh dill if desired.

Tips & Variations

• For extra crispiness, squeeze out excess moisture from the potatoes before mixing.
• Try adding a pinch of smoked paprika or fresh herbs like thyme to the batter for additional flavor.
• Substitute mozzarella with feta or goat cheese for a tangier topping.
• Serve with a dollop of sour cream or Greek yogurt for creaminess.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in a preheated oven to maintain crispiness. The tomato and cheese topping is best eaten fresh but can be stored separately and added after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated potatoes?

Yes, but make sure to thaw and squeeze out all excess water before using to avoid soggy pancakes.

Can I prepare the pancakes ahead of time?

You can prepare the potato batter and cook the pancakes in advance, then add the tomato and cheese topping and bake just before serving for the best texture and flavor.

Potato and Onion Cheese Pancakes with Fresh Tomato and Mozzarella Topping Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

These Potato and Onion Cheese Pancakes are a delightful combination of crispy golden potato pancakes topped with a fresh tomato and mozzarella mixture, baked until melty and delicious. Perfect as a comforting appetizer or light meal, they marry rustic textures with fresh, vibrant flavors.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 pancakes 1x
• Category: Appetizer
• Method: Pan-frying and Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base 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

Filling & Garnish

• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped
• Olive oil for pan-frying

Instructions

1. Prepare the Batter: 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 that will hold together when cooked.
2. Cook the Pancakes: Heat a good splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture to form pancakes. Cook them for about 2 minutes per side until they’re beautifully golden and crispy. Once cooked, transfer the pancakes to paper towels to drain the excess oil.
3. Preheat the Oven and Prepare Topping: While your pancakes are cooking, warm your oven to 200°C (400°F). In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese to make the topping mixture.
4. Assemble and Bake: Place the cooked potato pancakes on an ovenproof dish or baking tray. Divide the tomato and cheese mixture evenly among the pancakes, then sprinkle the remaining mozzarella cheese on top. Put them in the preheated oven and bake for about 15 minutes until the cheese melts and bubbles.
5. Serve: Remove from the oven and let the pancakes cool for a minute or two. Serve warm with a final sprinkle of fresh dill as a garnish for added flavor and presentation.

Notes

• Ensure potatoes are drained well to avoid soggy pancakes.
• Use a non-stick pan to prevent pancakes from sticking and breaking.
• The pancakes can be made ahead and baked just before serving.
• Fresh dill adds a lovely bright note but can be substituted with parsley or chives.
• Adjust seasoning according to taste, especially salt, as cheese adds saltiness.

Keywords: Potato pancakes, onion pancakes, cheesy pancakes, baked tomato topping, vegetarian appetizer