Spanish Potato Tortilla

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1 large yukon gold potato, about 12 ounces

1/4 cup chickpea flour

1 tbsp cornstarch

1 tbsp nutritional yeast, optional

1/4 tsp onion powder

1/8 tsp garlic powder

1/4 tsp freshly ground nutmeg

1/4 tsp salt

freshly ground black pepper

1/2 cup water

1 tbsp fresh lemon juice

1 heaping tablespoon minced parsley

1 tbsp olive oil for frying

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