Tortilla Espanola with Pan con Tomate

A common breakfast dish in Barcelona and elsewhere in Catalunya (southern Spain), where the thick potato-and-egg pie is sliced into wedges and served with tomato bread, or pan con tomate. Tortilla divides easily to serve several guests as a filling appetizer or as tapas, and is normally eaten at room temperature so it can be made ahead.
Ingredients

8 eggs
1 medium potato
5 T. olive oil + extra, for drizzling
salt, pepper to taste
1 small baguette or several dinner rolls, sliced lengthwise
2 large ripe tomatoes
1/2 tsp. dried herbs of your choice (basil, sage or oregano are recommended)
Tortilla Espanola
CHEF
  1. Wash and slice the potatoes into rounds about a 1/4 inch (1/2 cm.) thick. When the water boils, add potato slices and cook for 10-12 min., or until cooked through but still holding their shape. Drain. 
  2. Heat the 5 T. of oil in a skillet over medium flame until medium hot but not smoking.
  3. When the oil is hot, add 2/3rds of the egg mixture. Do not stir the eggs, nor shake the pan, before the eggs have set on the bottom.
  4. After the eggs have cooked about 3-4 min. and have just begun to set, layer the potatoes evenly over the eggs and pour the rest of the egg mixture over them. Cook 4-5 min. or until the eggs seem to be firming up nicely on the bottom and are mostly opaque.
  5. Now comes the tricky part. Give the pan a good firm shake to free the eggs from the bottom of the pan. Once the eggs are freely sliding around in the pan, slide them onto a large dinner plate.
  6. Using a gloved potholder to protect your hand during the next step, hold the plate out over the sink. Quickly invert the skillet over the plate and flip the egg mixture back into it.
  7. Let the eggs cook for another 2-3 min. before giving them another firm shake to free them from the pan again. Slide the eggs out onto a fresh plate and cut into wedges before serving with the pan con tomate.
SOUS-CHEF
  1. Heat water to boiling in a pot for the potatoes while your partner slices them up.
  2. As the potatoes are cooking, beat the eggs. Add salt, pepper and dried herbs of your choice. Set aside.
  3. Slice the baguette into rounds (or the dinner rolls lengthwise) and arrange on a plate.
  4. Slice the tomatoes in half, and rub the open half of tomato on the tops of each slice of bread until they all look slightly pink and soggy with the juice. (It may sound bizarre, but this is the way it is done.) Once you have rubbed and squeezed out all the juice, discard the tomato remains.
  5. Drizzle a tiny bit of olive oil over the bread rounds and sprinkle with a little salt, to taste.