4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; 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
fry-pan cook bacon until transparent.
Add the potato slices; cook until lightly browned. 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 fry-pan.
Cook until the eggs are set. Sprinkle with chopped chives
and serve at once.
