Prepare the Creamy Egg MixtureCrack the eggs into a bowl and whisk them together with mayonnaise, sour cream, salt, and black pepper. Stir in the shredded mozzarella and minced garlic to create a creamy, cheesy mixture that will bind the potatoes.

Season the PotatoesPeel and thinly slice the potatoes. In a large bowl, toss them with paprika, oregano, salt, black pepper, and a drizzle of olive oil until evenly coated.

Bake the Potato BaseGrease a baking dish with vegetable oil. Arrange the seasoned potato slices and red onion rings in layers. Pour the creamy egg-mozzarella mixture evenly over the top. Bake in a preheated oven at 180℃ (360℉) for 20–25 minutes until the potatoes are tender and lightly golden.

Prepare the ChickenWhile the potatoes bake, season the chicken fillets with salt and black pepper. Heat a mix of butter and vegetable oil in a skillet and lightly sear the chicken fillets for 2–3 minutes per side until golden brown (they don’t need to be fully cooked at this stage).

Layer Chicken and TomatoesRemove the potato base from the oven. Arrange the seared chicken fillets on top of the potatoes. Place the sliced tomatoes over the chicken, overlapping slightly for coverage.

Final BakeReturn the dish to the oven and bake for another 20–25 minutes at 180℃ (360℉), until the chicken is fully cooked and the tomatoes have softened into the dish.

Garnish and ServeRemove from the oven, sprinkle with fresh parsley, and let it rest for 5 minutes before serving. Slice and serve hot, enjoying all the cheesy, creamy, savory layers in every bite.