Grate the potatoes and onion into a large mixing bowl. Drain excess moisture from the grated potatoes.

Add the eggs, sea salt, black pepper, and all-purpose flour to the bowl. Mix until well combined.

Heat a non-stick pan over medium heat and add olive oil.

Drop spoonfuls of the batter onto the hot pan, slightly flatten them, and cook until golden brown, about 2 minutes on each side.

Transfer cooked pancakes onto paper towels to drain excess oil.

In a separate bowl, mix the diced tomatoes with half the shredded mozzarella and fresh dill.

Once pancakes are cooked, divide the tomato-cheese mixture among them. Top with remaining mozzarella.

Bake in a preheated oven at 200°C (400°F) for about 15 minutes or until the cheese is melted.

Serve warm garnished with extra fresh dill.