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.