Peel and dice the russet potatoes into small cubes, rinse under cold water, and pat dry.

In a large skillet, heat the olive oil over medium heat and add the diced potatoes. Cook for 10-12 minutes until golden brown and tender.

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Add the diced onion and bell pepper to the skillet with the potatoes and cook for an additional 5-7 minutes until softened.

Pour the egg mixture over the cooked potatoes and vegetables, stirring gently until the eggs are just set, about 3-4 minutes.

Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it sit for 2 minutes to melt the cheese.

Garnish with fresh parsley before serving.