Roasted Pepper and Chorizo Frittata

Instructions

1. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until well combined. Set aside while preparing the other ingredients.
2. Cook the chorizo
   Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced chorizo and cook for about 3-4 minutes until it releases its oils and becomes slightly crispy. Remove half of the chorizo with a slotted spoon and set aside for garnish.
3. Sauté the vegetables
   To the same skillet with the remaining chorizo, add the sliced onions and cook for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the roasted red pepper strips and cook for 1-2 minutes.
4. Combine and start cooking the frittata
   Reduce heat to medium-low and spread the vegetable-chorizo mixture evenly in the skillet. Pour the egg mixture over the vegetables. Cook undisturbed for about 5-7 minutes until the edges start to set but the center is still slightly runny.
5. Add cheese and finish in oven
   Preheat the broiler. Sprinkle the grated Manchego cheese evenly over the partially cooked frittata. Transfer the skillet to the oven and broil for 3-5 minutes until the top is golden brown and the eggs are completely set.
6. Garnish and serve
   Remove from the oven (careful, the handle will be hot!). Sprinkle with the reserved crispy chorizo and fresh parsley. Let the frittata rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.