The dramatic climax of tortilla making comes when the eggs have mostly set and the tortilla is ready to be flipped. This is where a Spanish tortilla parts ways with the Italian frittata (where the pan goes in the oven to finish cooking the eggs). Here’s how to do it:
When the eggs are mostly cooked, set a flat, rimless plate over the pan. Don’t forget to give the pan a good shake to confirm that the tortilla is loose.
Holding the plate firmly in place, invert the pan so the tortilla falls onto the plate.
Slide the tortilla back into the skillet, pushing any stray potatoes underneath. Tuck around the perimeter to round and neaten the edges.