Ingredients
Scale
- 1 medium onion, freshly grated
- 4 medium potatoes, grated and drained well
- 3 fresh eggs
- 4 tablespoons all-purpose flour
- Sea salt to taste
- Freshly ground black pepper to taste
- 6 ripe tomatoes, diced
- 150g fresh mozzarella cheese, shredded
- Fresh dill, chopped
- Olive oil for pan-frying
Instructions
- In a large mixing bowl, combine grated onion and potatoes. Add eggs, salt, pepper, and flour; mix until well combined.
- Heat olive oil in a non-stick frying pan over medium heat. Form small pancakes from the potato mixture and cook for about 2 minutes on each side until golden brown.
- Preheat the oven to 200°C (400°F).
- In another bowl, mix diced tomatoes, dill, and half of the mozzarella cheese.
- Top pancakes with the tomato-cheese mixture and remaining mozzarella. Bake for 15 minutes until the cheese is melted.
- Serve warm with extra dill if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying and Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg