Peel and grate the potatoes. Place them in a large bowl.

Add the finely chopped red peppers, onion, and parsley to the grated potatoes.

In a separate bowl, beat the eggs and then add them to the potato mixture.

Add the all-purpose flour, salt, and black pepper to the mixture. Mix well until all ingredients are combined.

In a skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until translucent.

Add the diced chicken meat to the skillet and cook until browned and cooked through.

Add the finely chopped red and green peppers to the skillet and cook until softened.

Add the minced garlic, salt, black pepper, cumin, and red pepper flakes to the skillet. Stir well to combine all ingredients.

Cook for an additional 2-3 minutes, then remove from heat and set aside.

Preheat your oven to 200°C (392°F).

In a greased baking dish, spread half of the potato mixture evenly on the bottom.

Add the chicken filling over the potato layer and spread it evenly.

Sprinkle 20 grams of grated cheddar cheese over the chicken filling.

Cover the filling with the remaining potato mixture, spreading it evenly to cover all the filling.

Sprinkle 100 grams of grated cheddar cheese over the top layer.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Optionally, after the initial baking, you can bake the dish for an additional 15 minutes at 200°C (392°F) to achieve an extra crispy top layer.

Garnish with chopped parsley before serving.

Serve warm and enjoy this delicious, addictive dinner!