Potato and Onion Cheese Pancakes Recipe
Crispy potato and onion cheese pancakes layered with a fresh tomato and mozzarella filling, baked to golden perfection. This comforting dish combines the crispiness of pan-fried pancakes with the creamy, melty cheese and vibrant flavors of tomatoes and dill, perfect for a satisfying breakfast, brunch, or light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
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, to your liking
- Olive oil for pan-frying
Filling
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded (divided)
- Fresh dill, chopped
Instructions
- 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 all-purpose flour. Mix all the ingredients thoroughly until a well-combined batter forms.
- Cook the Pancakes: Heat a good splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture into the pan to form pancakes. Cook each pancake for about 2 minutes on each side, or until they develop a beautiful golden and crispy crust. Transfer cooked pancakes to paper towels to drain any excess oil.
- Prepare the Filling: While cooking the pancakes, 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. Mix well to combine the fresh flavors.
- Assemble and Bake: Place the cooked pancakes on a baking tray or oven-safe dish. Spoon the tomato and cheese mixture evenly over each pancake. Sprinkle the remaining mozzarella cheese on top. Bake the assembled pancakes in the preheated oven for 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and serve the cheesy tomato-topped potato pancakes warm. Enjoy this delightful dish as a hearty breakfast or a tasty light meal.
Notes
- Drain the grated potatoes thoroughly to avoid watery batter and soggy pancakes.
- Use a non-stick pan and moderate heat to get perfectly crispy pancakes without burning.
- You can substitute mozzarella with other melting cheeses like provolone or mild cheddar.
- For extra flavor, add minced garlic or finely chopped green onions to the batter.
- Serve with a dollop of sour cream or Greek yogurt if desired.
Keywords: potato pancakes, onion pancakes, cheese pancakes, tomato mozzarella pancakes, vegetarian breakfast, crispy potato cakes, easy brunch recipe
