Dice the medium Yukon Gold potatoes into ½-inch cubes. Aim for uniform pieces to ensure even cooking and set aside.

Heat a large skillet over medium heat and add olive oil or butter until shimmering.

Sauté the diced potatoes for about 10 minutes, adding salt and pepper until golden brown and tender.

If using, add the diced bell peppers and onions to the skillet, sauté for 3-4 minutes until softened.

Whisk together the eggs in a bowl, seasoning with a pinch of salt and pepper.

Pour the whisked eggs into the skillet, and gently stir to combine with the potatoes and veggies, cooking over medium-low heat for 2-3 minutes.

Sprinkle cheese over the egg mixture and let it sit for 3-4 minutes to melt.

Gently stir until eggs are fully cooked but still fluffy, about another minute or two.

Remove from heat and garnish with fresh herbs. Serve hot with toasted bread or fresh fruit.