Recipes,  Vegetarian

Zarangollo murciano: scrambled eggs the Spanish way

Hello people!

I want to let you know that today I am posting the last recipe for a while. On Saturday, finally after 20 months, I am off to Spain where I will spend two weeks on holidays. I have already talked here about how excited I feel-think it is going to be the first time I go home since the outbreak of the Covid-19 pandemic. Honestly, I cannot wait.

The last dish is a vegetarian staple and one of the most iconic dishes of the Murcia region. Zarangollo (not to be confuse with Zorongollo) just uses a few, very simple ingredients, easy to find and always when they are in season. A brief look of its history reveals that it is a humble meal and born in the countryside. It dates back to the Reconquest years (8th Century) and the original recipe spread across the whole Iberian Peninsula, adjusting in accordance with local produces and traditions. Furthermore, it is eaten from spring to winter, according to website Me encanta Murcia.

Spanish gastronomy has a wide range of recipes starring potatoes and eggs (you can check some from this blog). On the Zarangollo, you just need to scramble the eggs with the other ingredients, so it has no secrets at all and its very easy to cook. It comes together within 30 minutes and it’s the perfect comfort food for these days. I have used the recipe from Youtuber Cocina en Familia, whose unmistakable Murcian accent confirms she is cooking the true one. Whether eating it as a main or tapa, get some crackers next to you. Their crunchiness and the softness of the Zarangollo is a match made in heaven.


INGREDIENTS (SERVES 2)

  • Medium potatoes (3)
  • Small courgettes (2)
  • Onion (1)
  • Eggs (3)
  • Sunflower oil
  • Salt

DIRECTIONS FOR COOKING

  1. In a skillet, heat up some olive oil. Cut the potatoes in slices of one inch thick, add salt and fry them at medium heat.

2. After five minutes, the potatoes will be half cooked and slightly softer. It’s time to add the onion. Just chop it finely, drop it into the skillet and stir. Keep the heat at medium-low power.

3. Five minutes later, peel and cut the cucumbers in slices (also one inch thick), add salt and fry with the rest of the ingredients. Stir frequently so everything is cooked.

4. Once everything is soft and tender, transfer to another skillet/pan (making sure you drain all the oil you can) with a dash of olive oil on the base. Crack the eggs and stir thoroughly until they are cooked. Add more salt if needed and serve.

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