Murcian Zarangollo Recipe, a vegetable and egg scramble with a lot of history

Murcian zarangollo is a vegetable and egg scramble dish of courgette (zucchini), onion and, in the most recent recipes, potato; typical of this Spanish region. It is not to be confused with zorongollo from Extremadura, as it is totally different. In addition, it is said that the origin of the zucchini Murcian pisto comes from the zorongollo. Thus, it is a recipe that has survived the passage of time in Murcia; very easy to make and perfect to save any lunch or dinner!

It is said that this recipe comes from the times of the Reconquest, from the Jewish-Sephardic people who at that time used to prepare alboronía with eggplant, pumpkins or tomatoes. This food was adapted with other ingredients more easily available in the countryside and thus zaranga was born; which was mixed with another preparation from the south, frangollo, and created what we know today as zarangollo.

Zarangollo. | Shutterstock

Ingredients for Zarangollo:

  • 4 courgettes (zucchini)
  • 2 onions
  • 2 potatoes
  • Extra virgin olive oil
  • 2 eggs
  • Salt

How to Make Zarangollo:

  1. First peel and cut the onion into small pieces. Peel the potatoes and cut them into slices. Then, in a frying pan with oil and a little salt, fry the onion with the potato until tender.
  2. Meanwhile, cut the courgette into slices and add it to the frying pan when the onion and potato are done. Now let all the ingredients cook until the water in the courgette and onion has evaporated, covering the pan to make it easier. You can stir and mash the vegetables so that they take on the typical consistency.
  3. Correct the salt, beat the eggs and add them to the frying pan. Stir until they set and then just leave your zarangollo to cool and serve it with a good piece of bread and red wine.

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