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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.
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2
Cover completely with a piece of wax paper.
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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.
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4
(When removing the wax paper, be careful to avoid the hot steam.)
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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.
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6
Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
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7
Pour over the potatoes, and stir.
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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.
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9
Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges.
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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.
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11
Dot with small pieces of goat cheese, and stir as before.
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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.
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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.
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14
Let sit, covered, for 3 minutes.
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15
Garnish with chopped parsley, and serve warm or at room temperature.
