Spanish Tortilla With Red Bell Pepper and Peas
1 pound Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into ⅛ -inch-thick
1 medium onion, halved and sliced thin
1 teaspoon salt
2 tablespoons nutritional yeast
1/2 teaspoon turmeric
1/2 cup chickpea flour
1 red bell peppers, chopped
1/2 cup frozen peas, thawed
Meanwhile, chop garlic in a food processor, then add the tofu, nutritional yeast, 2 tablespoons olive oil, turmeric and black salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides. Add a bit of water (up to 1/4 cup), if necessary to make the batter pourable.
Pour tofu batter into a large bowl.
Add tofu-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds.
Smooth top of mixture with rubber spatula.
Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan.
Slide tortilla onto large plate.
Tuck edges of tortilla into skillet with rubber spatula.