Grease an approx 24cm – 25cm (9 – 10 inch) round loose-based fluted flan pan.
Add sliced potatoes to a saucepan of boiling water and cook for 10 minutes. Darin water from saucepan.
In a frying pan over medium high heat, add bacon and cook until browned.
Pre-heat a fan forced oven to 200°C (390°F).
Fit pastry sheets into base and side of fluted pan. Trim the edges of the pan. Note. one sheet will not be enough for the entire pan so make sure you push the joining sheets together to seal and cracks in the pastry. It needs to hold wet contents without leaking.
Layer about half of the potato over the base of the pan, sprinkle about half the tomato, bacon, cheese and chives over the top. Repeat layering with the remainder of the contents.
In a separate bowl, add eggs, milk and chives and whisk together.
Pour egg mixture into the pastry case.
Place in oven and cook for about 25 – 30 minutes or until set.
Remove from oven and serve with your favourite salad. Alternately cool and serve cold. Store in refrigerator.