Lunch · 25 min · spanish

Zarangollo

Dinner decisions, handled: Zarangollo pairs zucchini with onions for a 25-minute Spanish lunch.

✓ USDA-verified nutrition data

Ingredients

• 3 Zucchini
• 2 Onions
• 6 Eggs
• 1/4 cup Olive oil

Steps

1. Slice the zucchini and onions thin — zarangollo is about silky, melting vegetables, not chunks.
2. Sweat both in olive oil on low heat 15 minutes, stirring often, until completely soft and sweet; no browning allowed.
3. Beat the eggs with salt and pour over the vegetables.
4. Cook gently, folding slowly, until the eggs set into soft, creamy curds — think French omelet, not Spanish tortilla.
5. The zarangollo should be just set and glossy, never dry.
6. Serve warm with bread; Murcia’s humble zucchini scramble proves restraint is a virtue.
7. Eat within the hour — reheated eggs turn rubbery and the magic fades.

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