Zarangollo "Scrambled Eggs with Zucchini and Onion"
Zarangollo is a very traditional Spanish recipe originating from the Southeastern region of Murcia. They use their fresh zucchini to make this classic dish. The dish is a rivuelto, a very common dish involving scrambled eggs. You can find many variations of rivuelto, including mushrooms and shrimp which you can find here. Zarangollo is traditionally served as a tapa in Murcia. Occasionally it is a starter or side dish for fish. The recipe is incredibly easy to make and really delivers the fresh vegetable taste of Murcia. It is usually enjoyed with an accompanying
glass of Spanish wine
. Try this one the next time you are looking for a unique tapa or quick meal! Enjoy!
Serves: 4 tapas portionsPreparation time: about 25 minutes INGREDIENTS 1 large zucchini peeled and cut into small cubes 1 large onion finely chopped 2 cloves garlic finely chopped 4 medium eggs beaten 1 ts lemon juice 1/2 ts dry oregano 4 TB olive oil 1/2 TB fresh fine-leaf parsley finely chopped salt and pepper to taste DIRECTIONS Heat 2 TB of the oil in a pan over medium-high heat and add the onion and garlic. Reduce the heat to medium and cook until they are soft and translucent. While the onion is cooking, add the other 2 TB of olive oil to another pan and heat over medium-high heat. Add the cubed zucchini and cook for 10 minutes or so over medium heat. Strain off the liquid and add the cooked zucchini to the onions. Cook the vegetables together for another 2-3 minutes. Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables. Add a dash of salt to the beaten eggs and add to the vegetables. Cook over medium heat while stirring and tossing the eggs and vegetables. The eggs should be broken up when then are done. Serve and enjoy!   Return from Zarangollo Recipe to Home
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