Zarangollo. Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in the market, they are usually stuffed and fried. Zarangollo is a common dish in the Murcian countryside in Spain.
All ingredients are sliced very finely, fried in olive oil, and then mixed with the beaten eggs. Origin: Murcia Zarangollo, or Zarangollo Murciano as it is commonly known, is a simple dish which is based on some of the typical vegetables grown in the region of Murcia, such as the courgette (zucchini) and onion. This Spanish dish is therefore most commonly found in the region of Murcia where it is fresh and cooked to perfection, and will probably be harder to find in. You can cook Zarangollo using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Zarangollo
- Prepare 200 gm of potatoes.
- Prepare 2 of zucchini (courgettes).
- Prepare 1/2 of dozen eggs.
- You need 1 of big onion.
- Prepare Aa needed of Olive oil.
It was found at Easy Spanish Recipes.com. Zarangollo is a very traditional Spanish recipe originating from the Southeastern region of Murcia and is tradionally served as tapas. The dish is a easy to make rivuelto, a very common dish involving scrambled eggs, which is usually enjoyed with a glass of Spanish wine. El zarangollo es un plato típico de Murcia que consiste en un revuelto de huevos con calabacín, cebolla y patata.
Zarangollo step by step
- Cut the potatoes in sectional pieces and fry them with abundant olive oil.
- Do the same thing with zucchini.
- Do the same thing with the onion. You can also add a bit of garlic.
- Put everything mixed in the frying pan and add the eggs directly, one by one.
- Pour abundant olive oil in the pan and reduce the heat power to the minimun. Stir with a kitchen spoon to mix all together. Finally, add some salt and pepper (if you want)..
- Ready to eat! You can take it with bread and some kind of sauce, like maho.
Se sirve habitualmente como tapa o acompañando a otros platos. Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. Sencillo, humilde y de origen popular, el zarangollo comparte características con tantas otras recetas de la gastronomía española, pero tiene algo que lo convierte en un plato muy. Zarangollo is a common dish in the Murcian countryside in Spain. It is frequently served in tapas bars in the area.