Foodista | Recipes, Cooking Tips, and Food News | Spanish Tortilla With Red Bell Pepper and Peas

Ingredients

• 6 teaspoons tablespoons (divided) plus 1 extra virgin olive oil
• 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
• 1/4 teaspoon ground black pepper
• 2 garlic cloves
• 1 pound fresh (not aseptically packaged) silken tofu
• 2 tablespoons nutritional yeast
• 1/2 teaspoon turmeric
• 1 teaspoon fine black salt ( kala namak) , plus extra for sprinkling
• 1/2 cup chickpea flour
• 1 tablespoon arrowroot or cornstarch
• 1 red bell peppers, chopped
• 1/2 cup frozen peas, thawed