4    Potatoes; medium
4    Bacon; strips, cubed
3    Eggs
3 tb Milk
1/2 ts Salt
1 c  Ham; cooked, small cubes
2    Tomatoes; medium, peeled
1 tb Chives; chopped

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.