Brown the chorizo over medium heat in a large cast iron skillet. Pour the browned chorizo into a strainer. Do this over a bowl to capture the excess oil.
Then add onions and peppers to the skillet and cook over medium heat until they are soft and cooked. This will take about 5 to 7 minutes.
Next, add the chorizo back to the skillet with the onions and peppers, also add diced cooked potatoes. If you need more oil in the pan, you can use a tablespoon of the chorizo fat or a tablespoon of butter.
Crack the eggs into a blender and blend.
Sprinkle the cheese over the meat, potatoes, onions, and peppers, and then pour the eggs evenly over all the skillet contents.
Place the skillet into a preheated smoker and smoke at 225°F for 60 to 70 minutes. The casserole is done when the eggs in the center of the pan don't jiggle when you shake the skillet.
When done, remove the skillet from the smoker and serve.
Notes
Keto Version - Omit the potatoes or sub in cauliflower rice.