Description
Zarangollo Murciano is a traditional Spanish scramble made with tender potatoes, sweet onions, zucchini, and softly cooked eggs. This rustic and comforting dish is perfect for breakfast, brunch, or a light dinner.
Ingredients
1/4 cup extra virgin olive oil (60 ml)
1 medium yellow onion, thinly sliced
1 medium potato, peeled and cut into small pieces
1 medium zucchini, cut into small pieces
6 large eggs
Sea salt, to taste
Black pepper, to taste
Chopped chives, for garnish
Instructions
- Heat a large frying pan over medium heat and add the olive oil.
- Add the sliced onion and cook, stirring every 1 to 2 minutes, until softened.
- Add the diced potato, season with sea salt and black pepper, and cook for 15 to 20 minutes, stirring every 2 to 3 minutes, until tender and lightly golden.
- Meanwhile, whisk the eggs with a pinch of salt and pepper, leaving some visible streaks of egg white.
- Place the diced zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Pat dry with paper towels.
- Add the zucchini to the pan and cook, stirring frequently, for about 4 minutes until lightly sautéed.
- Reduce the heat to low and pour in the whisked eggs.
- Gently stir continuously for 2 to 3 minutes until the eggs are softly cooked and creamy.
- Transfer to serving dishes, garnish with chopped chives, and serve immediately.
Notes
Salting the zucchini helps remove excess moisture and improves texture.
For extra flavor, add smoked paprika or fresh parsley.
Grated Manchego cheese can be stirred in before serving.
Serve with crusty bread, fresh tomatoes, or a simple salad.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently over low heat to maintain the soft egg texture.
Nutrition
- Serving Size: 1 serving
- Calories: 287 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 280 mg
