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.
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.
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