Cook potatoes: Peel the potatoes and cook them in salted water. Drain well and let dry for a while. Halve or quarter the potatoes; depending on their size, the pieces should be rather large.
Fry bacon: In the meantime, fry the bacon slices in a skillet without any addition of oil. Fry until crispy, remove and place on kitchen paper.
Slice the green onions into fine rings and chop the garlic finely. Slice the mushrooms and chop the tomatoes into small cubes.
Fry potatoes: Add ½ tablespoon of the oil to the same skillet and fry the potatoes, turning them carefully on all sides, until golden with darker bits here and there. In the meantime, make the sauce.
Cook vegetables: Heat the remaining tablespoon of oil in another pan. Cook the green onions, garlic, and mushrooms for 2 or 3 minutes. Add the tomatoes, white wine, herbs, and ½ teaspoon paprika powder and cook on low heat for 7-8 minutes.
Cook ham: Chop the ham and add it to the pan. Continue cooking for about 2 or 3 minutes.
Adjust the taste with salt and pepper. Crumble the fried bacon on top and sprinkle with lots of chopped parsley.
Serve: Divide the potatoes on plates and top with the vegetable and ham sauce. Serve immediately with white cabbage salad or carrot salad, for instance.