Cheesy Potato Skillet with Tomato and Egg Topping

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Preparation:

Wash the potatoes thoroughly and slice them into medium-thick pieces. Keep aside.
Dice the tomatoes and finely chop the green onions (chives). Set aside.
Shred the Mozzarella cheese and chop the fresh parsley for garnish.

Cooking:

Frying the Potatoes:
- Heat vegetable oil in a large skillet over medium heat.
- Add the sliced potatoes to the pan in a single layer.
- Season with salt and paprika, then mix well to coat the potatoes evenly.
- Fry the potatoes for 5-7 minutes or until they turn golden brown on one side.

Preparing the Egg and Tomato Mixture:
- In a mixing bowl, crack the eggs and beat them well.
- Add the diced tomatoes, chopped green onions (chives), and sour cream to the beaten eggs.
- Season the mixture with salt and black pepper, then stir until well combined.
Adding the Egg and Tomato Mixture:
- Once the potatoes are golden brown on one side, flip them over in the skillet.
- Pour the egg and tomato mixture over the potatoes, ensuring it covers them evenly.
- Reduce the heat to low, cover the skillet, and let it cook for about 15 minutes.
Melting the Cheese:
- After 15 minutes, remove the lid from the skillet.
- Sprinkle the shredded Mozzarella cheese over the top of the egg and tomato mixture.
- Allow the cheese to melt for about 5 minutes, uncovered.

Finishing Touches:
- Once the cheese has melted and started to turn golden brown, remove the skillet from heat.
- Garnish with freshly chopped parsley for a pop of color and freshness.

Serving:
- Serve the cheesy potato skillet hot, straight from the skillet, for maximum enjoyment.

Enjoy your delicious cheesy potato skillet with a flavorful tomato and egg topping!