Put the “potato layer” ingredients in a large skillet in the order listed. Cover and cook on medium-low heat for 15 to 18 minutes, or until the potatoes are almost fork tender, flipping them over half way though cooking. Check often and add more water, 2 tablespoons at a time, as needed to prevent sticking.

Meanwhile, put the rolled oats in a blender and process into coarse flour. Add the tofu, nondairy milk, Italian seasoning, tamari and turmeric and process until smooth.

Arrange all of the potatoes in an overlapping, even layer in the prepared dish. Sprinkle 1/4 teaspoon sea salt over the top. Spread one-third of the tofu mixture evenly over the potatoes. Top with the spinach, pressing it down firmly. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula.

Sprinkle the paprika over the top of the frittata. Tent with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. Put the dish on a wire rack and loosen the sides of the frittata with a knife. Let cool 12 to 15 minutes and slice into wedges. Serve warm.