Boil unpeeled potatoes 30 minutes.
Rinse under cold water, peel and set aside to cool.
In a large frypan cook bacon until transperent.
Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt.
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.