Begin by freshly grating the onion and starchy potatoes into a large mixing bowl. Allow the mixture to sit for a few minutes to release excess moisture, then use a clean kitchen towel or cheesecloth to gently squeeze out any liquid.

In the same bowl, crack in the eggs and add sea salt, freshly ground black pepper, and all-purpose flour. Stir the mixture well until all the ingredients are fully incorporated and you achieve a cohesive batter.

Heat a non-stick frying pan over medium heat and pour in a generous drizzle of olive oil, allowing it to heat for about 2 minutes.

Using a spoon, carefully scoop a good amount of batter into the hot oil, and flatten it slightly with the back of the spoon to form a pancake. Cook for 2-3 minutes until golden brown, then flip and cook the other side.

While pancakes are frying, take a separate bowl to mix your filling. Combine the diced tomatoes, half of the shredded mozzarella cheese, and fresh dill.

Once the pancakes are fried, transfer them to a lined baking sheet. Spoon the tomato and cheese mixture over each pancake.

Preheat your oven to 400°F (200°C) and bake the assembled pancakes for about 15 minutes.

Once golden and cheesy, remove the pancakes from the oven, allow to cool slightly, and garnish with fresh dill before serving.