Microwave Potato-and-Chorizo Scramble

• 2 medium Yukon gold potatoes (3/4 pound), peeled and sliced into 1/8-inch half moons
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 5 large eggs
• 1/4 cup half and half
• 2 scallions, greens and whites sliced
• 2 ounces fresh goat cheese
• 2 ounces Spanish chorizo, paper casings discarded, meat cut into small pieces
• 2 teaspoons chopped fresh parsley, for garnish

1. Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish.
2. Cover completely with a piece of wax paper.
3. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven.
4. (When removing the wax paper, be careful to avoid the hot steam.)
5. Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments.
6. Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
7. Pour over the potatoes, and stir.
8. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven.
9. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges.
10. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven.
11. Dot with small pieces of goat cheese, and stir as before.
12. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo.
13. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven.
14. Let sit, covered, for 3 minutes.
15. Garnish with chopped parsley, and serve warm or at room temperature.

gold potatoes, extravirgin olive oil, kosher salt, eggs, scallions, goat cheese, spanish chorizo, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/microwave-potato-and-chorizo-scramble.html (may not work)