Spanish Cheese Flan

Chop the stem ends and a small lid from the bell bell pepper. Remove the seeds and rinse the peppers.

Remove the peel from the onions and cut them into thin rings, as well as the peppers. Boil beef broth with wine. Pour in bell pepper and onion rings and cook over medium heat until translucent. Pour into a colander and drain the vegetables well.

Ehesten a medium-high ovenproof dish with light butter. Remove bark from bread slices and cut slices to cover bottom of mold.

Remove rind from butter or gouda cheese and cut into narrow slices on a slicer. Alternate slices of cheese and vegetable rings in the mold, ending with cheese.

Mix crème fraîche well with eggs, season with rose paprika, salt, oregano, pepper and maybe garlic. Pour over the last layer of cheese.

Briefly rinse anchovy fillets under cold running water and dry. Lay the fillets in a diamond shape on top of the cheese, shaping an olive in each space.

Bake the cheese flan on the middle shelf in a heated oven (180 degrees) for 45 minutes. The surface should be a golden yellow

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