maria antonietta's tortilla espanola

I'm including this picture because it captures an integral part of pulling off this recipe: the flip.

MARIA ANTONIETTA'S TORTILLA ESPANOLA

5 medium white tomatoes
1/2 cup olive oil
6 large eggs
salt
pepper

Peel and chunk the potatoes. Cook them in 1/2 cup olive oil over medium heat until they're soft. Use a whisk to beat the eggs, liberally sprinkle salt and pepper into the mixture. When the potatoes are done, pour the egg mixture over the potatoes. Once the bottom seems to have cooked, place a plate on top of the skillet and flip both rapidly. The still-runny side will be on the plate and the cooked side facing up. Then, after drizzling a little oil into the skillet, slide the tortilla back into the skillet (see picture), runny side down. Allow it to cook for a few more minutes, cut into pie-shaped slices and serve.