Boil the potatoes

• Cut the red potatoes into bite-sized pieces.
• Place them in a pot, cover with water and add salt.
• Boil until fork tender, then drain.

Crisp the potatoes with pepper

• Heat a large skillet and melt the butter.
• Add the drained potatoes and the diced bell pepper.
• Season with adobo and cook, stirring occasionally, until golden and crispy.

Add beans and cheese

• Stir in the drained beans.
• Add the cheese and let it melt into the skillet.

Top with tomato and eggs

• Add the diced tomato to the skillet.
• Top with the eggs and serve.