Cook the chopped bacon over medium heat in a medium frying pan until it is crisp. Remove the bacon, reserve the drippings in the pan and set the bacon aside.
Add the onion to the pan and cook, stirring often, on low heat for 8–10 minutes, or until tender. Add the potato, increase the heat to medium and cook, pressing down from time to time with a spatula until browned underneath. Turn over, breaking up the cake as you go, and cook for a further 5 minutes.
Whisk the eggs in a large bowl with the milk, herbs, salt and pepper. Pour the egg mixture over the potatoes and onion. Cook over medium heat, without stirring, until set on the bottom and around the edge. (Use the spatula constantly to lift the cooked edge so the uncooked eggs flow to the bottom.) Cook for 3 minutes more, or until the eggs are almost set. Cover and cook for 1 minute, or until the eggs are set but still moist. Sprinkle with the cooked bacon and serve cut in wedges.