Preheat oven to 350°F (175°C) and grease a 9x13-inch glass baking dish.

In a nonstick skillet, cook chorizo over medium-high heat for 5-7 minutes until browned. Drain excess fat.

Sauté red bell pepper, poblano pepper, and onion in the same skillet over medium heat for 3-4 minutes until tender.

Whisk eggs, milk, salt, and black pepper in a large bowl until light and fluffy. Stir in diced green chiles.

Layer frozen diced potatoes, then cooked chorizo, sautéed vegetables, and shredded cheese in the greased baking dish. Pour egg mixture over layers.

Bake for 40-45 minutes until cheese is melted and eggs are set.

Cool for 5-10 minutes before cutting. Garnish with cilantro, and serve with avocado and salsa.