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Preheat the oven to 400˚F. Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the potatoes, spreading them out, and season with ¼ teaspoon salt. Cook, undisturbed, until golden brown and crisp on the bottom, about 7 minutes. Flip the potatoes, sprinkle with another ¼ teaspoon salt and continue to cook, flipping and reducing the heat as needed, until crisp all over, 8 to 10 more minutes. Transfer the potatoes to a plate.
Meanwhile, whisk the eggs, half-and-half, 1 cup cheese, the remaining 1 teaspoon salt and a few grinds of pepper in a large bowl.
Return the skillet to medium-high heat. Add the chorizo and cook, stirring and breaking it up into smaller pieces, until browned in spots, about 3 minutes. Add the bell pepper and scallions (reserve some of the green parts for garnish) and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the potatoes and egg mixture to the skillet and stir well to evenly distribute. Cook, undisturbed, until the frittata is just set around the edges, about 2 minutes. Sprinkle with the remaining 1 cup cheese, then transfer to the oven and bake until golden and set in the center, 10 to 15 minutes. Let cool 5 minutes in the skillet, then top with the reserved scallion greens.