Preheat the oven to 375°F / 190°C (170°C fan-assisted).

Cook the potatoes: Place the baby potatoes in a saucepan of cold, lightly salted water. Bring to a gentle simmer and cook for about 5 minutes, until just tender and easily pierced with a knife. Drain and set aside. Once cool enough to handle, slice thinly.

Cook the chorizo: Heat a large ovenproof non-stick or cast-iron frying pan (about 26 cm) over medium heat. Add the chorizo and cook for 3–5 minutes, until lightly browned and the oils have released. Remove with a slotted spoon and transfer to a paper towel-lined plate. If necessary, carefully pour off excess oil, leaving about 1 tablespoon in the pan.

Cook the vegetables: Reduce the heat to low and add the onion to the pan. Cook gently for 5–7 minutes, until soft and translucent. Add the garlic and cook for 1 minute more. Remove from the heat, stir in the roasted red peppers (this helps their flavour meld and removes excess moisture before they’re added to the eggs).

Prepare the egg mixture: In a large bowl, whisk together the eggs and milk until well combined. Stir in the parsley and season with freshly ground black pepper and a small pinch of salt (go lightly, as the chorizo is already well seasoned).

Assemble the frittata: Add the sliced potatoes, cooked chorizo, and onion mixture to the egg mixture. Gently stir to evenly distribute the fillings.

Cook and bake: Wipe out the frying pan and add 1–2 tablespoons olive oil. Heat over medium heat, then pour in the egg mixture, ensuring everything is evenly spread. Transfer the pan to the oven and bake for 25–35 minutes, until the frittata is set in the centre and lightly golden on top.

Serve: Remove from the oven and allow to cool slightly (5-10 minutes) before slicing. Garnish with fresh parsley and serve warm or at room temperature. Enjoy!