Preheat your oven to 375°F (190°C) and grease a baking dish with nonstick spray.

Cook the chorizo in a skillet over medium heat until it's browned and crispy, about 5-7 minutes.

Sauté the onions and bell peppers in the skillet for about 4-5 minutes, until they are softened.

Boil the diced Yukon Gold potatoes in salted water until they’re tender but still firm, about 8-10 minutes.

Whisk together the eggs, milk, salt, and pepper in a bowl, then stir in the cooked chorizo mixture and the tender potatoes before folding in the grated cheddar cheese.

Pour the egg and filling mixture into your prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until it’s set and golden on top.