Slice 2 chorizo into 1cm slices
Slice 3 small potatoes really thinly
Slice 1 spanish onion, very thinly
Slice 1 red capsicum into strips
Saute each individually until chorizo and potatoes are golden on both cut sides, onion soft and caramelised (10-15 mins) and capsicum nice and soft.
Layer all these in a square or rectangular baking dish, sprinkle with smoked paprika, salt, pepper and some sprigs of fresh thyme. Beat 8-12 eggs (depends on the size of your dish) and throw in a tblsp of tomato paste and a splash of sweet chilli sauce. Mix it together well and pour over top of ingredients. There should be just enough to just cover the vegies and chorizo. Sprinkle with a nice, sharp, grated cheese and bake in a moderate oven till set (not wobbly when you wiggle it) and browned on the top (say 15 -20 mins). Remove from oven, let cool then slice into squares. Sprinkle with a little chopped, fresh parsley and serve with some aioli (or normal mayo with a couple of smooshed garlic cloves mixed through and graciously accept compliments.