Spanish Tortilla

Whisk the eggs, milk, parsley, and some salt and pepper until just combined in a large jug or bowl.

Heat a medium ovenproof frying pan over a medium-high heat. Add the chorizo and cook, stirring, for 5 minutes or until starting to brown. Remove the chorizo. Add the brown onion, capsicum and potato and cook for 7-10 minutes, stirring occasionally, or until the potato is tender. Add the garlic and cook for 1 minute or until fragrant. Return the chorizo to the pan.

Pour in the egg mixture. Stir through the baby spinach. Cook for 4-5 minutes or until the top is almost set. Transfer the pan to the grill and cook for 4-5 minutes or until golden and firm.