Once the potatoes are cooked and the eggs half set, Sonia Castel places a plate over the sauté pan and instructs one of her students to grab the handle.
Castel, 63, thrums on the counter for a drumroll as Mason Kauffman, one of a group of American exchange students in the cooking workshop, holds the plate steady and steels himself to flip the pan. After a countdown of 3, 2, 1, cheers erupt as he makes the flip, sliding the eggs back into the pan to finish cooking a Spanish tortilla, or omelet.
