One more flipping hint...when you first place all the ingredients in the pan, use a thin spatula to lift the edges of the tortilla as it begins to cook. That way, some of the runny eggs on top will move to the bottom, and you end up with better cooking all the way through (this from the person who insists that scrambled eggs should be "bouncy" rather than drippy!) and easier turning.
There are turning plates in lots of pottery shops in Spain (the ones I am thinking of come from the area around Talavera de la Reina)...many are painted with colorful patterns and say something along the lines of "para volver la tortilla" on them. They may seem a bit touristy, but are still fun to bring home! Those are more like a shallow bowl than a typical plate (which often has a ridge that interferes with sliding the tortilla into the pan).
Yum! I think I am having tortilla for dinner!
Tara