Grate the three medium potatoes on a coarse grater, ensuring the strands remain long and even so they cook uniformly and develop a crisp exterior.
Submerge the grated potatoes in cold water for a few minutes to release excess starch, which helps the final dish stay light and prevents the potatoes from becoming sticky during cooking.
Drain the potatoes thoroughly and squeeze them firmly with your hands to remove as much moisture as possible, because dry potatoes brown more evenly and hold their shape better in the pan.
Finely chop the fresh dill and place it into a bowl with the three eggs, adding salt, black pepper and sweet paprika before whisking until the mixture becomes smooth and aromatic.
Transfer the squeezed grated potatoes into a clean bowl and pour the seasoned egg mixture over them, mixing carefully until every strand is coated and the texture feels cohesive but not overly wet.
Cut the mozzarella into small, even pieces so it melts smoothly and forms a soft centre without creating large lumps that might disrupt the structure of the skillet.
Heat a non‑stick frying pan over medium heat and add a thin layer of olive oil, allowing it to warm until it shimmers gently, which indicates it is ready for the potatoes.
Spread half of the potato mixture evenly across the pan, pressing lightly to create a uniform layer that will cook consistently and form a stable base for the cheese.
Arrange the mozzarella pieces over the first layer, keeping them slightly away from the edges, then cover the cheese with the remaining potato mixture to seal it inside the skillet.
Cook the skillet on low heat under a lid for about ten minutes, flip it carefully using a large plate, and cook the second side for another five minutes until the crust becomes golden, crisp and ready to serve.