Microwave Potato and Chorizo Scramble

01Method

1. 1

   Combine the potatoes with the olive oil, salt and a few grinds of black pepper in a microwave-safe 9-inch pie dish. Cover fully with wax paper and microwave on full power, stirring once halfway through, until the potato slices are soft and translucent — about 6 minutes in a 1,100-watt oven or 9 minutes in a 700-watt oven. Remove the wax paper carefully to avoid the steam, then test the potatoes with a knife; if they're still firm, continue microwaving covered in 30-second bursts.

2. 2

   In a bowl, beat together the eggs, single cream, spring onions, salt and black pepper. Pour the mixture over the cooked potatoes and stir to combine. Microwave uncovered on full power until the edges begin to set — about 1 minute at 1,100 watts or 2½ minutes at 700 watts. Stir thoroughly, bringing the more-cooked egg from the edges toward the middle. Microwave again uncovered until most of the egg is set — about 1 minute at 1,100 watts or 1 minute 45 seconds at 700 watts. Scatter pieces of goat's cheese across the surface and stir again gently. Smooth the top, then scatter the chorizo pieces over everything. Re-cover with wax paper and microwave on full power until the eggs are fully set and the cheese has melted — about 1 minute at 1,100 watts or 2 minutes at 700 watts. Leave to rest, still covered, for 3 minutes.

3. 3

   Scatter chopped parsley over the top and serve warm or at room temperature.