Heat 2-3 tablespoons of olive oil in a 26cm (10-inch) frying pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and chopped red bell pepper to the pan. Cook for another 2-3 minutes until the bell pepper is tender.

If using chicken, add the diced chicken breast to the pan. Season with 3/4 teaspoon salt, black pepper, and paprika. Cook until the chicken is no longer pink, about 5-6 minutes. Remove the mixture from the pan and set aside.

In a large bowl, combine the grated potatoes, eggs, 1/2 teaspoon salt, and potato or corn starch. Mix well.

Heat the remaining olive oil in the frying pan over medium heat. Spread half of the potato mixture evenly in the pan, pressing down to form a base.

Add the cooked onion, garlic, bell pepper, and chicken mixture on top of the potato layer. Sprinkle with shredded mozzarella cheese and chopped parsley.

Spread the remaining potato mixture on top, pressing down gently.

Cover the pan with a lid and cook over medium heat for about 10-15 minutes until the bottom is crispy and golden.

Carefully flip the skillet onto a plate, then slide it back into the pan to cook the other side. Cook for another 10-15 minutes until crispy and cooked through.

Garnish with additional chopped parsley if desired. Serve hot and enjoy!