Cut the peppers into quarters, wash them, dab dry and dice finely. Wash spring onions, dab dry and cut into fine rings. Season lemon juice with salt, pepper and sugar. Add oil drop by drop.
Mix the paprika, spring onions and vinaigrette. Cut bread into pieces and grind in the universal chopper. Mix flour and bread crumbs. Whisk egg and 2 tablespoons of cream, season with a little salt and pepper.
Dice the manchego cheese, turn it first in the egg mixture, then in the flour mixture and press it on. Heat frying oil. Fry the cheese in it in portions until golden brown, take it out and let it drain on kitchen paper.
Arrange pepper salsa and cheese on small plates.