1. Boil the potatoes in their skins (leftovers from the day before are ideal), peel and slice thinly.
2. Dice the bacon and slice the onion into half rings.
3. In a large pan fry the potatoes in the lard until golden, then add the bacon and onion and fry for another 5 minutes; season with salt and pepper.
4. Whisk the eggs with the milk, a pinch of salt and half the chives.
5. Pour the eggs over the potatoes and cook covered over medium heat for 4-5 minutes until set - don't stir.
6. Sprinkle with the remaining chives and serve straight from the pan with pickled gherkins.
Tip: Keep the egg slightly creamy - the heat of the pan keeps cooking it as you serve.
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