4 ea Potatoes; medium

      4 ea Bacon; strips, cubed

      3 ea Eggs; large

      3 T  Milk

    1/2 t  Salt

      1 c  Ham; cooked, small cubes

      2 ea Tomatoes; medium, peeled

      1 T  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.