Zarangollo is a common dish in the Murcian countryside in

Spain Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur ...

. It is frequently served in tapas bars in the area. The dish is scrambled eggs with

courgette Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. It is closely r ...

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

, and occasionally

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es. All the ingredients but the eggs are sliced very finely, fried in olive oil, and then mixed with the beaten eggs. The dish is served hot, and is generally served as an appetizer accompanied with wine, or as a side dish accompanying a fish main course.

Variations

In regards to potato, traditionally zarangollo did not contain it, but it started incorporating it in default of zucchini. Nowadays it is common to find zarangollo prepared with both ingredients.

Variations

See also