Dinner

Potato and Onion Cheese Pancakes with Tomato-Mozzarella Filling Recipe

ByRita Bennet November 8, 2025November 8, 2025

Introduction

Potato and Onion Cheese Pancakes are a delightful twist on classic potato pancakes. Crispy on the outside, tender inside, and topped with a flavorful tomato and mozzarella filling, they make a perfect comfort-food dish for any time of the day.

A stack of three golden-brown potato pancakes sits on a white plate, each layer showing a crispy, textured surface with small green chive pieces scattered on top and inside. The top pancake is broken open, revealing melted white cheese stretching between the soft, yellowish inside layers mixed with finely chopped herbs. The plate rests on a white marbled texture, adding a clean and fresh look to the rustic, cozy dish. 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: 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 everything 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 into the pan to form pancakes. Cook for about 2 minutes on each side until golden and crispy. Transfer the pancakes to paper towels to drain excess oil.

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.
Step 4: Arrange the cooked pancakes on a baking tray. Spoon the tomato and cheese mixture evenly over each pancake, then sprinkle the remaining mozzarella on top.
Step 5: Bake in the preheated oven for 15 minutes or until the cheese melts and becomes bubbly.

Step 6: Let the pancakes cool for a minute or two before serving. Garnish with an extra sprinkle of fresh dill if desired.

Tips & Variations

For extra crispiness, squeeze out as much moisture as possible from the grated potatoes before mixing.
You can substitute fresh dill with parsley or chives according to your preference.

Add a pinch of smoked paprika or chili flakes to the batter for a spicier kick.
Use goat cheese instead of mozzarella for a tangier flavor.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to maintain crispiness. Avoid microwaving as it can make the pancakes soggy.

How to Serve

A close-up of a stack of three golden brown potato pancakes with crispy edges, each layer showing a slightly uneven texture with small green chive bits mixed inside. The top pancake has a bite taken out of it, revealing melted, gooey white cheese stretching between the layers. The pancakes sit on a white plate with a rough texture, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to prepare the batter fresh to prevent the potatoes from browning and to keep the pancakes crispy. However, you can grate the potatoes and onion a few hours in advance and store them in cold water to prevent discoloration.

Can I freeze these pancakes?

Yes, you can freeze the cooked pancakes (without the tomato and cheese topping) in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 1 month. Reheat in the oven or a skillet before adding fresh toppings.