Zarangollo is a common dish in the Murcian countryside in Spain. It is frequently served in tapas bars in the area. The dish is a scrambled eggs with courgettes, onion, and occasionally potatoes. All ingredients are sliced very finely, fried in olive oil and then mixed with the beaten eggs.
Murcian Recipe – Zarangollo
Ingredients
- 2 Kilos Courgettes Calabacines
- 1/2 Kilo Onions Cebollas
- 6 Eggs Huevos
- 1-2 Potatoes Patatas - optional
- Oil Aceite and Salt (Sal)
Instructions
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Cut the courgettes into bite size chunks.
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Cut the onions into smallish pieces.3. If using, slice thinly and chop the potatoes.
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Fry them all in the olive oil in a heavy pan, slowly.
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When the courgettes are soft and cooked through break the eggs and mix them into the mixture.
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Add salt to taste, when the eggs are cooked it's ready to serve.
What Really Happened…
I made this for my mom when she was here last. She’s mostly vegetarian so I thought she’d like it – I was right – it was a hit!
However, some additional guidelines are needed – you need a large pan, with a heavy base, and some patience with the cooking time – it takes quite a while for the courgettes and spuds to cook down enough. Keep the heat low and stir regularly – you don’t want to colour the vegetables (my mistake), just cook them thoroughly.
When adding the eggs don’t whisk them up first – you need the eggs to almost stay separate when they cook – more like fried eggs, than scrambled eggs. I stirred them up a bit too much – you need to see the separation between white and yolk when it’s cooked.
I would also suggest getting rid of any excess oil in the pan before adding the eggs – you need very little, and the vegetables are all coated with oil anyway, so nothing will stick.
I like the recipe with the spuds added, it makes it a bit more substantial if you’re having it as the main part of your meal, I suggest serving it with some salad and bread. As an appetizer or a tapas it works really well with fresh crusty bread.
I also recommend adding some garlic. I’m not sure if this is traditional, or if my recipe is missing it, but I really think a little garlic would have perked up the flavours. Along with some freshly ground black pepper.
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