📝 About This Recipe
Hailing from the sun-drenched orchards of Murcia, Zarangollo is the ultimate expression of Spanish 'huerta' cooking. This rustic scramble celebrates the humble zucchini and onion, slow-cooked in olive oil until they achieve a jammy, melt-in-your-mouth consistency before being bound together with silky eggs. It is a testament to the Mediterranean philosophy that the finest ingredients, treated with patience and respect, create the most unforgettable flavors.
🥗 Ingredients
The Vegetables
- 1 kg Zucchini (firm, medium-sized, partially peeled and sliced into thin rounds)
- 500 g White Onions (sweet varieties like Vidalia work well, finely julienned)
- 250 g Potatoes (optional but traditional for body; peeled and sliced into thin half-moons)
- 2 cloves Garlic (thinly sliced)
The Bind
- 150 ml Extra Virgin Olive Oil (use a high-quality Spanish oil like Picual or Arbequina)
- 4-5 pieces Large Eggs (organic or pasture-raised for a rich orange yolk)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 loaf Rustic Bread (thickly sliced and toasted for serving)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Peel the zucchini in 'zebra' stripes, leaving some skin for texture, then slice into 3mm rounds. Slice the onions into thin strips and the potatoes into thin semi-circles.
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2
In a wide, heavy-bottomed frying pan or a traditional earthenware 'cazuela', heat the extra virgin olive oil over medium-low heat.
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3
Add the sliced potatoes to the oil first. Cook them gently for about 8-10 minutes. You aren't looking to brown them, but rather to 'poach' them in the oil until they are tender.
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4
Add the julienned onions to the pan with a pinch of salt. Stir well to coat them in the oil and potato juices.
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5
Lower the heat to low. Sauté the onions and potatoes together for another 10 minutes until the onions are translucent and starting to sweeten.
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6
Incorporate the sliced zucchini and the garlic. It may seem like a lot of zucchini, but it will reduce significantly as it releases its water.
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7
Cook the mixture uncovered over low heat for 20-25 minutes. Stir occasionally with a wooden spoon, breaking up the vegetables slightly as they soften.
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8
The goal is to reach a 'jammy' consistency where the water has evaporated and the vegetables are frying gently in the remaining oil. If there is excessive liquid at the end, carefully tilt the pan and spoon out a few tablespoons of oil/water.
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9
In a separate bowl, crack the eggs and beat them lightly with the remaining salt and black pepper. Do not over-beat; you want the whites and yolks to be just combined.
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10
Pour the eggs over the vegetable mixture. Increase the heat slightly to medium-low.
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11
Stir gently and constantly for 2-3 minutes. You are looking for a creamy, moist scramble—not a dry omelet. Remove the pan from the heat while the eggs still look slightly underdone, as residual heat will finish the cooking.
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12
Taste and adjust seasoning with more salt if necessary. Garnish with fresh parsley and serve immediately while warm or at room temperature.
💡 Chef's Tips
Patience is the secret ingredient; never rush the softening of the onions and zucchini or they will burn rather than caramelize. If you prefer a lighter version, you can omit the potatoes, which is actually the most 'purist' way to make Zarangollo. Always use a high-quality extra virgin olive oil, as the vegetables essentially confit in it, and the flavor will carry through to the final dish. Ensure the zucchini are fresh and firm; older zucchini contain too much water and can make the dish soggy. For a smoky depth, add a tiny pinch of pimentón de la Vera (Spanish smoked paprika) just before adding the eggs.
🍽️ Serving Suggestions
Serve warm on thick slices of toasted sourdough or 'pan de pueblo' as a classic tapa. Pair with a crisp, chilled glass of Rueda or a dry Rosado wine to cut through the richness of the olive oil. Accompany with a side of salty Marcona almonds and some high-quality tinned white anchovies (boquerones). It makes a fantastic light lunch when served alongside a simple tomato and belly tuna (ventresca) salad. Enjoy it at room temperature—it’s often even more flavorful after the ingredients have had time to settle.