In a medium pot, bring water to a rolling boil. Add the diced potatoes and cook for about 10 minutes until they are tender but not mushy, then drain them and set aside.

In a large skillet, heat the olive oil or butter over medium heat. Add the drained potatoes and sauté them for about 5 minutes, until they develop a crispy and golden exterior.

If you're using bell peppers and onions, toss them into the skillet now. Sauté for an additional 3–4 minutes, allowing the vegetables to soften and release their flavors.

In a separate bowl, whisk together the large eggs, and season them with salt and pepper.

Carefully pour the egg mixture over the sautéed potatoes and vegetables in the skillet. Let it cook undisturbed for about 30 seconds to form a gentle base.

Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue cooking until the eggs are set but still soft and creamy, about 3–4 minutes.

Sprinkle the shredded cheese over the top of the egg mixture, folding it in gently until it melts and is beautifully incorporated.

Remove the skillet from heat and garnish with fresh herbs such as chives or parsley if desired.

Scoop your Cheesy Potato Egg Scramble onto plates, serve warm, and enjoy a delightful breakfast experience.