Heat the olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes in a single layer. Season with a pinch of salt and pepper. Cook for 10-12 minutes, stirring every few minutes, until the potatoes are golden brown and starting to become tender.

Add the diced yellow onion and red bell pepper to the skillet with the potatoes. Sprinkle the paprika and garlic powder over everything. Continue to cook for another 5-7 minutes, stirring occasionally, until the potatoes are crispy on the outside and fork-tender, and the vegetables have softened.

While the potatoes and vegetables are finishing, crack the 6 eggs into a medium mixing bowl. Add the milk or cream, and another pinch of salt and pepper. Whisk vigorously until the mixture is pale yellow and slightly frothy.

Reduce the skillet heat to medium-low. Pour the whisked egg mixture evenly over the potato and vegetable mixture. Let the eggs sit undisturbed for about 30-45 seconds to form a base.

Using a spatula, gently push and fold the eggs from the edges toward the center. Continue this gentle folding motion until the eggs are about 90% cooked but still slightly moist. This should take about 2-3 minutes.

Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the top. Cover the skillet for a minute or let the residual heat melt the cheese. Garnish with fresh chives or parsley and serve immediately.