Prepare the Potatoes: Use a tool (such as a mandolin slicer) to thinly slice the potatoes. You want uniform, thin slices for even cooking.

Place the potato slices in a large bowl filled with water, and add 1/2 tablespoon of salt. Let them soak for 10 minutes. This process helps to remove excess starch, which makes the potatoes crispier when cooked.

Retain the Potato Starch: After 10 minutes, do not discard the water. Instead, drain the potato slices while keeping the water. Let the water sit for a few minutes so the starch settles at the bottom of the bowl.

Carefully pour off the water, leaving the starch at the bottom. This potato starch will help bind the eggs and potatoes later.

Mix the Egg Mixture: In a separate bowl, crack 3 eggs, then add 1/2 tablespoon of salt and 1/2 teaspoon of pepper. Whisk until fully combined.

Add the retained potato starch into the egg mixture and whisk again. This will help create a cohesive pancake.

Prepare the Green Onions: Chop the 25g of green onions finely and set aside. These will be added between the layers for extra flavor.

Cook the First Layer of Potatoes: Heat a pan over medium-low heat and add a small amount of cooking oil.

Pour half of the sliced potatoes into the pan, ensuring they are spread out evenly. Let them cook for 3-5 minutes until the edges turn golden brown.

If you have a lid, cover the pan to help the potatoes cook evenly.

Once the potatoes are golden brown on one side, gently flip them over to cook the other side for another 2-3 minutes until crispy.

Add the Cheese Layer: Once the first layer of potatoes is cooked, lower the heat and sprinkle 200g of mozzarella cheese evenly over the potatoes. Let the cheese melt slightly before adding the next layer of potatoes.

Cook the Second Layer of Potatoes: In the same pan, add a bit more oil and pour in the remaining half of the potatoes.

Cook this layer for another 3-5 minutes, covering the pan with a lid to ensure even cooking.

Once both sides of the second layer are golden and crispy, carefully place this layer on top of the melted cheese.

Finish Cooking: Allow the entire pancake to cook on low heat for 2-3 minutes, ensuring the cheese melts completely and binds the two layers together.

Once the pancake is fully cooked and the cheese is melted, remove it from the heat.

Serve: Slice the cheesy layered potato pancake and serve hot. It pairs well with a side salad or a dollop of sour cream.