Yield: 4 servings
|4 eaches||Potatoes; medium|
|4 eaches||Bacon; strips, cubed|
|3 eaches||Eggs; large|
|1 cup||Ham; cooked, small cubes|
|2 eaches||Tomatoes; medium, peeled|
|1 tablespoon||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.