Cut the potatoes into 1/2 inch (1.25 cm) thick bite-sized pieces, then add the chopped potatoes into a stock pot, fill with water just enough to barely cover the potatoes, season generously with salt, and heat with a high heat

In the meantime, roughly chop the onion, cut the red bell peppers into bite-sized pieces, and thinly slice the garlic, then crack the eggs into a bowl, season with salt & pepper, and whisk together

After cooking the potatoes for about 15 minutes and they're cooked al dente (you can always pierce them with a toothpick and if it goes in but with some resistance they are ready), remove the stock pot from the heat and drain the potatoes into a colander, rinse them under cold water to stop them from cooking

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped onion, red bell pepper, and garlic, mix together

After about 5 minutes and the vegetables are ligthly sauteed, add in the boiled potatoes, and season with salt & pepper, mix together, then mix every 2 to 3 minutes

Once the potatoes are lightly golden fried, about 10 to 15 minutes, add in the paprika, quickly mix together, then add in the whisked eggs, mix continuously for 2 to 3 minutes or until the eggs are just cooked through

Transfer the mixture into a large serving dish and garnish with chopped parsley, enjoy!