Preheat oven to 425°F (220°C).

Press shredded potatoes into the bottom and sides of a pie dish to create a crust.

Drizzle melted butter over the potato crust.

Bake at 425°F (220°C) for 25 minutes, or until browned.

Reduce oven temperature to 350°F (175°C).

In a separate bowl, combine ham, cheese, and chopped tomato (if using).

Spoon the ham and cheese mixture into the pre-baked potato shell.

In another bowl, whisk together milk, eggs, salt, and pepper.

Pour the egg mixture over the ham and cheese filling.

Bake at 350°F (175°C) for 30 minutes, or until the egg is set and the top is golden brown.