Begin by grating the onion and potatoes into a large mixing bowl and combine their natural juices. Add in the fresh eggs, sea salt, black pepper, and all-purpose flour. Stir until well combined, ensuring the batter is slightly sticky.

Place a non-stick skillet over medium heat and add a generous drizzle of olive oil. Allow the oil to heat for about 2 minutes until it shimmers but isn’t smoking.

Drop spoonfuls of batter into the hot skillet, flattening slightly to form pancakes. Cook for about 2-3 minutes on each side or until they turn golden brown.

While the pancakes cook, mix together diced ripe tomatoes, fresh dill, and half of the shredded mozzarella cheese in a separate bowl.

Stack cooked pancakes on a baking sheet. Spoon the tomato and cheese mixture onto each pancake and sprinkle remaining mozzarella on top. Preheat oven to 400°F (200°C) and bake for about 15 minutes.

Remove pancakes from oven and allow to cool for a minute. Serve warm, garnished with extra fresh dill.