Hearty Chorizo and Potato Frittata

Heat 1 tablespoon of olive oil in a 10-inch oven-safe non-stick skillet over medium heat.

Add the diced chorizo and cook for 3-5 minutes, stirring occasionally, until lightly browned and some fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the diced potato to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly golden. Add the diced onion and cook for another 3-4 minutes until softened.

While the vegetables cook, whisk together the eggs, milk, salt, and pepper in a medium bowl until well combined.

Return the cooked chorizo to the skillet with the potatoes and onions, spreading the mixture evenly. Pour the egg mixture over the chorizo and vegetables.

Reduce heat to low and cook for 5-7 minutes, or until the edges of the frittata are set but the center is still slightly runny.

Transfer the skillet to a preheated oven and bake at 375°F/190°C for 8-10 minutes, or until the frittata is puffed and set in the center. A knife inserted into the center should come out clean.

Remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with fresh chopped parsley before serving.