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.