Tortilla Espanola and Prosciutto with Goat Cheese on Toast

To celebrate Spain's victory in the 2010 World Cup today, I cooked Tortilla Espanola. Angela and I had this dish a few times in Spain, and it quickly became one of our favorites. Since then, we've attempted the dish a few times with no luck. Now, armed with a 10" non-stick skillet, I was able  to pull it off. Angela created the mini Spain flag and the side of prosciutto with goat cheese on toast.

From the Cook's Illustrated book The Best International Recipe: 10 eggs, 1 medium onion halved then sliced, 1 pound of potatoes sliced into 1/8 inch rounds, salt, and pepper - combined over the stove, baked in the oven, and then back on the fire to brown.