Wash and peel the potatoes.

Cut the potatoes into thin slices or small cubes, depending on your preference.

Heat a skillet over medium heat and add a generous amount of vegetable oil.

Once the oil is hot, add the potato slices.

Season with salt and pepper.

Fry the potatoes for 5-7 minutes or until they turn golden brown and crispy. Stir occasionally to ensure even cooking.

In a bowl, crack the eggs and whisk them until the yolks and whites are fully combined.

Add the sour cream to the eggs and mix well.

Season the mixture with salt and black pepper to taste.

Grate the mozzarella cheese and stir it into the egg mixture.

Once the potatoes are golden brown, reduce the heat to low.

Pour the egg and sour cream mixture over the potatoes in the skillet.

Distribute the cherry tomatoes (halved or whole) and chopped chives evenly over the top.

Cover the skillet and cook on low heat until the eggs are set and the cheese is melted, about 5-10 minutes.

Once the eggs are fully cooked and the cheese is melted, remove the skillet from the heat.

Garnish with freshly chopped parsley or any greens you like.

Serve hot and enjoy your delicious potato and egg dish!