Zarangollo is popular dish in the Murcian countryside. Frequently served in tapas bars, it is a hearty mixture of scrambled eggs with zucchini, onion, and occasionally potatoes. Simple to make, as all ingredients are sliced finely, fried in olive oil, and then mixed with the beaten eggs.
1 garlic clove
2 medium eggs
2 tablespoons extra virgin olive oil
salt & pepper
Peel the garlic and onion, and chop them very finely. Wash and peel the potato and cut it into cubes of approximately 1cm. Wash the zucchini and also cut it into 1cm cubes. The potato and zucchini can also be cut into thin disks, as preferred.
Heat 2 tablespoons of oil in a frying pan and fry the garlic and onion with a pinch of salt, over a medium low heat so that the onion becomes tender without burning.
Add the potatoes, stir and let them soften over medium heat, for about 5 minutes. Then add the zucchini, season with salt and pepper and stir. Start on a medium-high heat first, when the zucchini begins to release water and is no longer completely raw, turn the heat down and let it cook slowly for about 25 minutes, stirring from time to time, until the potato and zucchini are very tender.
Break the eggs into a bowl, add them to the pan with a pinch of salt and pepper, and on a low heat, stir gently, breaking the yolks. When the texture is juicy but not soupy, turn off the heat and let it stand 5 minutes before serving.