Vida Recetas Editorial
Murcian zarangollo is a traditional dish from the Region of Murcia, in southeastern Spain, that combines summer squash (zucchini), potato, onion, and egg. This easy vegetarian recipe is perfect for making the most of basic pantry ingredients and achieving a surprising result in no time. The secret lies in boiling the vegetables separately and then mixing them with a garlic and onion sofrito, finally adding beaten eggs that set with residual heat, creating a creamy and comforting texture.
Ideal as a light main course or side dish, zarangollo is traditionally served in a pan or clay dish, and admits variations such as adding wild asparagus or a touch of paprika. Its mild flavor and versatility make it an excellent option for any meal of the day, from a quick lunch to a casual dinner. Moreover, it is a great way to incorporate vegetables into your diet, even for those who are not big fans of them.
Prep
5 min
Servings
4
Calories
150 kcal
Wash vegetables with running tap water, not stagnant, to prevent any dirt.
Cut the zucchini into small pieces, removing their center beforehand to better maintain the flavor, add them in salted water and let it cook in a pot for about 8 minutes, until you feel that they are cooked.
Wash the vegetables with running water from the tap and peel them, cut them into small cubes and in another pot we also cook them in salted water.
Chop the onion and garlic to make a sauté in olive oil with salt to taste.
Strain the zucchini and potatoes and place both in a clean pot. Add the stir-fry and integrate everything.
It's time to beat the eggs and add to the preparation and stir. The idea is that the egg will be cooked with the heat of the rest of the preparation.
We serve and enjoy!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
