Flipping an omelette

My usual method for preparing a slow-cooked omelette such as a frittata is to put it on the lowest flame on the hob until the underside is set, and to finish it under the grill. But recently I was at a party for which someone had prepared the most delicious tortilla; and he told me - as if anyone who performed the task differently was guilty of a bizarre solecism - that he always flipped the tortilla, with the help of a plate. So I tried it with the above frittata, consisting simply of eggs and Gruyere.

You place the plate over the pan, and flip pan and plate rapidly. The omelette is slippery at this stage, and can slide off the plate altogether. It is runny too: runny egg remains on the plate when you return the omelette to the pan, and has to be scraped off, back over the omelette.

Is this omelette more tender than the grilled version? It will be if you tend to grill it too fiercely. Otherwise, I'm not sure.