Preheat oven to 400 degrees. Select a medium, oven-safe non-stick pan and a plate that will just fit inside of it. You will use this to un-mold the frittata. Throughly rinse produce and pat dry. Peel, halve and cut the onion into ½" dice. Julienne roasted red peppers (cut into thin strips). Scrub red potatoes and cut into 1" chunks. Mince Oaxacan cheese. Drain and rinse chickpeas.

Bring a small pot with the potatoes, covered by 1" of water, to a boil, then reduce to simmer. Put a colander in the sink. Cook 12-15 minutes until potatoes are tender. Drain and return to pot along with half of the chickpeas and evaporated milk. Mash with a potato masher or fork until smooth and combined. Season with a pinch of salt and pepper and set aside.

Heat 1 tsp. of olive oil in the oven-safe, non-stick medium pan over medium-high heat. Add ground pork and brown 4 minutes. Add chorizo seasoning mix, red wine vinegar, and 2 Tbsp. of water. Continue cooking, stirring often until most of liquid has evaporated, about 4 more minutes. Remove chorizo to a plate, wipe out pan, and return to heat.

Add 1 tsp. of fresh olive oil to pan and add onions. Cook 2 minutes until they begin to soften, and add the roasted red peppers, remaining chickpeas, and spinach. Stir until spinach begins to wilt, 1-2 minutes.

Add eggs, Oaxacan cheese, and cooked chorizo to pan. Stir to incorporate evenly and eggs begin to set on bottom. Place pan in oven and finish cooking frittata 6-8 minutes until eggs are fully set.

Invert the pre-selected plate into the finished frittata. Quickly and confidently, flip the pan over and the frittata should fall out of the pan. For best serving, flip the frittata one more time onto a second plate, so it looks nice! Serve a wedge along with the red bliss-chickpea mash.