Cook the sweet potatoes in water for 15 minutes. Then quench, peel and let cool.
Clean and wash the spring onions, cut them into rings and put something aside for garnishing. Cut the potatoes into slices. Heat 2 tablespoons of oil in a large frying pan. Fry the ham until crispy. Remove.
Fry half of the potatoes in the frying fat while turning for about 5 minutes. Fry half spring onions briefly. Season with salt and pepper.
Whisk eggs and milk, season with salt and pepper. Pour half of it evenly over the potatoes and let it stand for about 5 minutes. Then push them together to make an omelette and let them set for another 5-8 minutes.
Keep warm. Prepare a farmer's breakfast from the remaining ingredients. Divide the omelettes and serve with ham and the rest of the spring onions.