Spanish Tortilla “Viaje Vegano” with Uobo

Today, culinary adventurers! Today we’re going on a journey not through space, but through the rich tradition of cooking, and we’re going to give it a modern, vegan twist. Dust off your best skillet and get ready to set sail for a reinvented potato omelet.


  • 1 cup of Uobo (The vegan surprise of our trip).
  • 2 large potatoes, peeled and cut into thin slices.
  • 1/2 onion, finely chopped.
  • 3-4 tablespoons of olive oil.
  • Salt and pepper to taste.
  • A handful of chopped fresh parsley (for the final touch).
  • An adventurous spirit and a desire to discover.

Steps of the Journey:

  1. Start of the Adventure: In a large skillet, heat the olive oil over medium-high heat. Add the potato slices and chopped onion. Fry until the potatoes are tender and lightly browned.
  2. Preparation of the Uobo: In a large bowl, whisk the Uobo with a pinch of salt and pepper until well blended.
  3. Fusion of Horizons: Once the potatoes and onion are done, remove excess oil and add the Uobo mixture to the pan, making sure it evenly coats the potatoes.
  4. Cook and Explore: Reduce heat to medium-low and cook the tortilla, without stirring, until the bottom is golden brown and the center is almost set. Using a large plate, flip the tortilla and cook on the other side until it is completely set.
  5. Happy End of the Trip: Once cooked, slide the tortilla onto a plate, sprinkle with the chopped fresh parsley and serve hot.

Voilà! Now you have in your hands a reinvented version of the classic tortilla de patatas, with a vegan twist. Serve with a nice fresh salad and enjoy every bite. Bon appetit and see you next adventure! 🌍🥔🌿