Cut the potatoes in slices. Dice the bacon and chop the onions finely. Put the bacon and onions into a heavy frying pan and cook them gently so that the fat runs from the bacon to cook the onions. When they are golden, drain off any surplus fat. Add the sliced potatoes to the pan and stir them occasionally until they are hot and slightly browned. Beat the eggs lightly until yolks and whites are blended. Pour over the potato mixture and leave to set, stirring several times. Serve with salad.