Peel and dice the potato into small cubes.
Heat 1 tbsp oil in a wide pan over medium heat.
Add the chopped potato and sprinkle a bit of the measured salt. Mix.
Lower the heat, cover the pan and cook the potatoes till nearly done.
In between make sure you toss the potatoes so that they do not stick to the pan.
In the meantime, whisk the eggs lightly with salt and pepper added to it. Also add the paprika if you're using any.
Add the breadcrumbs and flour. Whisk to mix.
Add the chopped parsley, coriander, spring onions, tomato and chilli.
Check if the potatoes are half cooked.
Add chopped onion. Stir fry till it becomes a bit soft.
Add the cooked mixture to the egg mixture.
Give it a quick mix.
Add the remaining oil.
Add the egg mixture to the pan.
Cover the pan. Allow the frittata to cook over low to medium heat till the top is nearly dry.
Occasionally, take the lid off, and with your spatula nudge the cooked edges to allow the egg liquid to run under.
Flip the frittata so that the top part gets cooked.
If you can't flip it then place a large plate over the pan. Holding the pan handle and the plate, flip it over.
Carefully slip the frittata onto the pan again. Cook for a few minutes till done.
Serve hot frittata with some bread, flatbread of soup.