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