Zarangollo
(Zarangollo murciano)
Zarangollo is a common Murcian dish made with a combination of scrambled eggs and thinly sliced zucchinis and onions. Potatoes are sometimes also added to the combination. The dish is served warm or hot, and it is often used as a tapa in bars throughout the region, when it’s typically accompanied by a glass of wine.
Zarangollo can also be served as a side dish accompanying a variety of fish dishes.
Recipe variations
Zarangollo
READY IN 20minThis is the most traditional version of zarangollo Murciano, made with eggs, onions, zucchini, olive oil, salt, and pepper, with the addition of chives on top for a nice visual presentation. Traditionally, zarangollo is made in a clay pot, but you can use a non-stick pan if an earthenware dish is unavailable.
Zarangollo with Potatoes
READY IN 25minThe recipe calls for potatoes, which is a modern twist on the classic zarangollo. If desired, you can also add some garlic to the mix for even richer flavors.
Zarangollo Authentic recipe
This is the most traditional version of zarangollo Murciano, made with eggs, onions, zucchini, olive oil, salt, and pepper, with the addition of chives on top for a nice visual presentation. Traditionally, zarangollo is made in a clay pot, but you can use a non-stick pan if an earthenware dish is unavailable.
WHERE TO EAT The best Zarangollo in the world (according to food experts)
