Simple, you toss and flip. Keep the pivot point within 1/3 distance from the grip to the other end, and after the tossing you quickly draw back the hand to produce the rolling.
And try not to make the toss while the frying pan is less than 30 degrees from level ground. You don't even need to flip with your entire hand - just a quick flick of the wrist is enough.
This goes out the window if you're cooking more than 2 portions at a time, though. There's simply too much mass to do that flick and not break your wrist doing so.
