Add cubed potatoes to a large pot and cover with cold water. Add pot to stove over high heat and bring to a boil. Cook potatoes until they are fork-tender. You do not want them mushy (for lack of a better word), just tender.
Meanwhile, add one tsp of olive oil to a skillet over medium heat. Once hot, add sliced chorizo to skillet. Cook until chorizo is nice and brown, about 3 to 5 minutes. Once brown, remove from skillet and set aside.
Once potatoes are tender, use a colander to drain them and season with salt and pepper.
Add avocado oil to a skillet over medium-high heat. Once the oil is hot, add seasoned potatoes to skillet. Next, add bell pepper and onion on top of the potatoes. Let potatoes cook on the first side until they get crunchy, about 7 to 8 minutes. Flip the potatoes, bell peppers, and onions and continue to cook until the other side of potatoes gets crunchy, about another 10 minutes.
Lastly, add chorizo back in and stir in with potatoes. Once chorizo is warm, serve and enjoy!