Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Potatoes; medium |
4 \N | Bacon; strips, cubed |
3 \N | Eggs |
3 tablespoons | Milk |
½ teaspoon | Salt |
1 cup | Ham; cooked, small cubes |
2 \N | 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.