In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender.

Add the diced onion and bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables are softened.

In a bowl, whisk together the eggs, salt, pepper, garlic powder, and paprika.

Pour the egg mixture over the cooked potatoes and vegetables in the skillet. Gently stir to combine and cook for about 3-4 minutes, or until the eggs are just set.

Sprinkle the shredded cheddar cheese over the top and cover the skillet with a lid. Allow it to sit for 1-2 minutes until the cheese is melted.

Remove from heat and garnish with fresh parsley if desired. Serve immediately.