Potato Pancakes with Tomato, Dill, and Mozzarella

Peel and grate the onion into a bowl.

Beat the eggs in a separate bowl and then add them to the bowl with the grated onion.

1. • Peel and grate the potatoes, then use a kitchen towel or cheesecloth to squeeze out any excess moisture from the grated potatoes. Add the drained potatoes to the bowl.
   • Season the mixture with salt, pepper, and the flour. Mix everything together until the ingredients are well combined.

2. Prepare the Toppings:

   • Slice the small ripe tomatoes into thin slices and set them aside.
   • Chop the dill finely and set it aside as well.
   • Grate the mozzarella cheese and set it aside for later use.

3. Cook the Pancakes:

   • Heat olive oil in a skillet over medium heat.
   • Spoon the potato mixture into the skillet, forming small pancakes. Cook each pancake for about 2 minutes on each side, or until golden brown and crispy.
   • Once cooked, transfer the pancakes to a baking dish. Continue cooking the remaining pancakes.

4. Assemble the Pancakes:

   • Preheat your oven to 200°C (400°F).
   • Divide the sliced tomatoes and chopped dill into 4 equal parts.
   • Place one part of the tomato-dill mixture on top of each pancake, spreading evenly.
   • Top each pancake with a portion of the grated mozzarella cheese.

5. Bake:

   • Place the baking dish with the topped pancakes in the preheated oven and bake for 15 minutes, or until the mozzarella cheese has melted and is bubbling.

6. Serve:

   • Once baked, remove from the oven and serve immediately. Garnish with additional fresh dill, if desired, and enjoy the crispy, cheesy goodness!

Nutritional Facts (per serving):