Wash, peel, and dice the potatoes into small cubes. Soak them in cold water for 10 minutes to remove excess starch, then drain and pat dry. Heat a large skillet over medium-high heat and melt butter or add oil. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they become golden brown and crispy. Add the onions, bell peppers, salt, black pepper, and paprika. Sauté everything for another 3-4 minutes until the vegetables soften and the potatoes are fully cooked.

In a separate bowl, whisk together the eggs, milk, and salt until fully combined. Reduce the heat to low, push the potatoes to one side of the skillet, and melt butter in the empty space. Pour in the eggs and let them cook undisturbed for about 30 seconds, then gently stir with a spatula. Cook the eggs slowly, stirring occasionally, until they are soft and fluffy.

Once the eggs are cooked, mix them with the crispy potatoes and sprinkle the shredded cheese evenly over the top. Let the cheese melt for about 1-2 minutes, then stir everything together. Garnish with fresh chives, parsley, or red pepper flakes for extra flavor. Serve hot with toast, avocado slices, or crispy bacon.