In a frying pan, add oil, chicken, salt, paprika, oregano and black pepper powder.

Cook until the chicken is fully done.

Allow to come to room temperature.

In a separate bowl, add flour, eggs, milk, salt and oregano. Mix until there are no lumps.

Add more milk if needed. Consistency should be like pancake batter.

Add the chicken filling to this flour mixture and mix well.

Grease a pan and pour the mixture on it.

Cover and cook at low flame for 3-4 minutes until the top of the Omelette is not liquid anymore.

Pour some ketchup and mozzarella cheese on top. Cover and cook just until the cheese is melted (2 minutes).

Lastly sprinkle some more oregano on top and serve immediately.

Enjoy!