Microwave Omelette with Potatoes and Chorizo

Ingredients:

• 2 medium Yukon Gold potatoes (350 g), peeled and cut into 0.3 cm thick semi-circular slices.
• 2 tablespoons extra-virgin olive oil
• 5 large eggs
• 1/4 cup cream, 10% fat
• 2 green onions, thinly sliced
• 60 g fresh goat cheese
• 60g Spanish chorizo, remove casing and cut into small pieces
• 2 tsp chopped fresh parsley, for serving

Preparation:

1. In a 9-inch (22-cm) microwave-safe pie dish, toss the potatoes with olive oil, 1/2 teaspoon salt, and freshly ground black pepper. Cover completely with waxed paper. Microwave on high power (100%), stirring once, until the potatoes are tender and translucent, 6 minutes at 1100W, 9 minutes at 700W. When removing the waxed paper, be careful not to burn yourself with hot steam. Pierce the potatoes in several places with a knife; if the knife does not go through easily, continue microwaving the potatoes, covered, in 30-second intervals.
2. In a medium bowl, combine the eggs, heavy cream, green onions, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Pour over the potatoes and toss to combine. Microwave, uncovered, on high power (100%) until the edges of the eggs are set, 1 minute at 1100W or 2.5 minutes at 700W. Stir thoroughly to distribute the set egg toward the center and the liquid portion toward the edges. Cook, uncovered, until most of the eggs are set, 1 minute at 1100W or 1 minute 45 seconds at 700W.
3. Sprinkle with crumbled goat cheese and toss as before. Gently smooth the surface of the potato-egg mixture (it's okay if it's a little uneven) and sprinkle with chorizo. Cover with waxed paper and microwave on high until the eggs are completely set and the cheese is melted, 1 minute on an 1100W microwave or 2 minutes on a 700W microwave. Let stand, covered, for 3 minutes.
4. Sprinkle the omelette with chopped parsley and serve warm or cooled to room temperature.