Prepare the potatoes: Boil the diced potatoes in salted water until just tender, about 8–10 minutes. Drain and set aside.
Sauté the onions: In a large skillet, heat oil or butter over medium heat. Add chopped onions and cook until soft and golden.
Add potatoes: Add the boiled potatoes to the skillet. Cook, stirring occasionally, until they are lightly crispy and golden brown. Season with salt, pepper, and paprika if using.
Add eggs: Crack the eggs directly over the potatoes. Let them cook undisturbed for a minute or two, then gently stir to scramble and coat the potatoes. Cook until eggs are fully set.
Garnish and serve: Sprinkle with chopped parsley or green onions. Serve hot with crusty bread or a side salad.
