Mexican Breakfast Potato Skillet

Ingredients

• Salt and pepper (to taste)
• Cilantro (1/4 cup, chopped)
• Cheddar cheese (1 cup, shredded)
• Eggs (4, beaten)
• Garlic (2 cloves, minced)
• Bell pepper (1, diced)
• Onion (1, diced)
• Chorizo (1/2 pound)
• Potatoes (4 medium, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the potatoes and cook until crispy and golden, about 10 minutes.
3. Add the chorizo and cook until browned, about 5 minutes.
4. Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes.
5. Pour the beaten eggs over the potato mixture and cook, stirring occasionally, until the eggs are scrambled and fully cooked, about 5 minutes.
6. Top with the shredded cheese and cover the skillet until the cheese is melted, about 2 minutes.
7. Sprinkle with the chopped cilantro and season with salt and pepper to taste.
8. Serve hot.