Ingredients

• 1 red capsicum, quartered, seeded
• 2 tablespoons olive oil
• 2 chorizo sausages, thinly sliced
• 1 large desiree potato, washed, cut into 1cm cubes
• 1 red onion, halved, thinly sliced
• 1 clove garlic, thinly sliced
• 1/2 baguette, cut into 3mm-thick slices
• 8 eggs
• 1 tablespoon plain flour
• 2 1/2 cups milk
• 80g manchego cheese or parmesan, coarsely grated
• 1/4 teaspoon smoked paprika

Method

• Step 1 Preheat grill to high. Place capsicum, skin-side up, on an oven tray. Cook until skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap, then cool for about 10 minutes. Rub off skins.
• Step 2 Cut flesh into thin strips. Heat oil in a frying pan over medium heat. Add chorizo and cook, turning, until golden. Remove with a slotted spoon and drain on paper towel.
• Step 3 Add potatoes to pan and cook, stirring frequently, until starting to soften. Add onion and garlic, and cook, stirring, until vegetables are soft. Stir in chorizo and capsicum.
• Step 4 Grease a 2 litre shallow ovenproof dish. Layer chorizo mixture and bread vertically in dishes. Place eggs and flour in a bowl, whisk until smooth, then whisk in milk and three-quarters of the cheese. Season with salt and pepper.
• Step 5 Pour over the bread, then set aside for 10 minutes for bread to absorb some of the batter. Scatter with paprika and remaining cheese.
• Step 6 Bake for 40 minutes until top is golden and no batter runs out when a skewer is inserted in the centre. Serve immediately.