Spanish Chorizo and Egg Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large bowl, whisk together the eggs, milk, smoked paprika, salt, and black pepper until well combined. Set aside.

3.In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until they are soft and translucent, about 5 minutes.

4.Add the diced chorizo to the skillet and cook for an additional 5 minutes, allowing the chorizo to brown and release its flavorful oils.

5.Stir in the chopped spinach and cook until wilted, about 2 minutes.

6.Pour the egg mixture over the chorizo and vegetables in the skillet, gently stirring to combine all the ingredients evenly.

7.Sprinkle the shredded Manchego cheese on top of the frittata mixture.

8.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is lightly golden.

9.Remove from the oven and let it cool for a few minutes before slicing into wedges. Serve warm.