Murcian Zarangollo

Murcian Zarangollo

Did you like our recipe? Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

1 hours y 10 minutes
Calories: 73
3 people

Zarangollo is a traditional dish from the Murcian region. It consists of scrambled egg, zucchini, onion and, on some occasions, even though the purists say this ingredient is not part of the original recipe, potato is also added. It is one of the dishes that can't be missed in the barracks that are set up throughout the city during the Spring Festivals.

If you want to accompany the zarangollo with delicious homemade bread, like the one in the photograph that accompanies this recipe, we invite you to visit our homemade bread section where you can find numerous recipes.

Ingredients for Murcian Zarangollo for 3 people

  • Olive oil - 6 tablespoons
  • Sunflower oil - To fry
  • Potatoes - 2 medium
  • Zucchini - 1 large
  • Onion - 1 medium
  • Eggs - 2
  • Salt - To taste

How to make the recipe Murcian Zarangollo

  1. The first thing to do is to prepare the ingredients, for this, peel and julienne the onion, slice the zucchini (unpeeled) and peel and slice the potato. The ideal thickness of the cut for potatoes and zucchini is about 3 millimeters.
  2. In a pan, we heat up plenty of sunflower oil. Fry the potatoes in batches. As you take them out of the pan, put them on absorbent paper to remove the excess oil. It's important to fry the potatoes just enough to soften them, but not to brown them, as they would become too dry
  3. In another pan, we heat the olive oil. Add the onion and start to sauté it.
  4. Once the onion softens a bit, add the zucchini slices to the pan.
  5. When the onion and zucchini are tender, add the fried potatoes.
  6. Season and stir gently to avoid breaking the potatoes too much.
  7. In a plate, lightly beat the eggs and add them to the pan. Mix very lightly and leave it on the heat until the egg sets. Another way to do it is to add the eggs directly to the pan and stir lightly. Some people prefer to do it this way, as in the plate there are areas with clear and yolk well differentiated.
  8. Taste and re-season if necessary. Let it cool and consume lukewarm or completely cold.

Notes and Tips

Zarangollo is usually served as a tapa with bread.

Zarangollo is a dish that improves with time, if you let it rest 24 hours in the fridge its flavor will be enhanced. When it's time to consume it, just take it out of the fridge two hours earlier and let it come to room temperature.

Cocina Casera English
Latest posts by Cocina Casera English (see all)

Leave a Comment

Your email address will not be published. Required fields are marked *