Boil unpeeled potatoes 30 minutes.Rinse under cold water, peel and
set aside to cool.Slice potatoes. In a large frypan cook bacon until
transperent.Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt.Stir in the cubed ham. Cut
the tomatoes into thin wedges; add to the egg mixture. Pour the egg
mixture over the potatoes in the frypan.Cook until the eggs are set.
Sprinkle with chopped chives and serve at once.
