Preheat the oven to 400°F.

Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.

Drizzle with olive oil, and sprinkle with salt and black pepper.

Roast in the oven for 20-25 minutes until the skin is blistered and the peppers are tender.

Remove from the oven and let cool slightly.

In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper.

Once the peppers are cool enough to handle, chop them into small pieces and fold them into the egg mixture along with the shredded cheese and parsley.

Heat a non-stick skillet over medium heat and pour in the egg and pepper mixture.

Cook for about 5-7 minutes, gently stirring occasionally until the eggs are set but still slightly creamy.

While the tortilla is cooking, prepare the chili pesto aioli by mixing the mayonnaise, chili pesto, lemon juice, salt, and pepper in a small bowl until well combined.

Once the tortilla is cooked, slide it onto a cutting board and let it cool for a few minutes.

Cut into wedges and serve warm with a dollop of chili pesto aioli on the side.