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 Elle Draper

Easy Spanish recipe: Zarangollo

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This easy Spanish recipe for Zarangollo is great for vegetarians too and is quick to rustle up, not to mention ideal for novice cooks. Plus it’s tasty and perfect for getting towards your five a day.

Zarangollo

The dish originates in Murcia and can be eaten as a standalone dish as a snack or popped on your plate as a side dish. The original recipe doesn’t mention garlic but I put it in almost everything and finds it helps boost the dish. The measurements below are per person for a snack or will serve two as a side dish.

Ingredients for Zarangollo

  • 1 medium courgette (zucchini)
  • 1 small onion
  • 2 eggs
  • 1 medium potato
  • 1 clove of garlic (optional)
  • Olive oil
  • Salt and pepper to taste

Kit

  • A heavy based frying pan or cazuela

Method

  • Peel your potato and dice – about 1cm to 1.5cm cubes
  • Peel and slice or dice your onion – keep them fairly chunky
  • Dice your courgettes – about the same size as the potato
  • Peel then crush or finely dice the garlic
  • Gently heat a hearty glug of olive oil in your pan
  • Throw everything else except the garlic into the pan and cook really gently until the veggies are softened. You want the veggies to soften but not brown
  • Once softened, add the garlic and then the salt and pepper to your liking
  • Pop the eggs in, stirring quickly to ensure everything is coated before the eggs cook
  • Serve as soon as the eggs solidify but not too much
  • Enjoy!

Spain Buddy tips

  • Don’t be afraid to try adding extra veggies in.
  • If you really can’t forego your meat, brown some diced bacon or chorizo before then gently cooking the veggies
  • I do love a runny egg. So instead of stirring your eggs through at the last moment, just serve the veggies in a dish with a poached or fried egg on top – lovely!
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2 Responses to Easy Spanish recipe: Zarangollo

  1. Alf April 15, 2016 at 11:50 pm

    Hi Elle, it’s been a while. Those little packs of chopped/diced Serrano would work well with this, as well as sliced/chopped red and green peppers.

    Alf xxx

  2. Elle Draper
    Elle Draper April 16, 2016 at 12:45 am

    Hey there sweet thang! Yeah – long time no speak. You okay?
    Yes those packs of chopped serrano would work really well… or the chopped bacon packs. We always have those in the fridge – they’re also great fried up and tossed through pasta with a cheese sauce. Fresh pasta only and sachet of cheese sauce (both from Lidl). I do make my own cheese sauce… but sometimes it’s good to have something ready in 5 minutes instead of an hour.
    I’m glad you flagged this recipe up again – I was wondering what to do with the courgette that’s sat in the fridge – I’ll just do this again! I’ll just try not to at too much of it though – unlike me eating a whole aubergine to myself for lunch the other day – http://www.spainbuddy.com/berenjena-con-miel-de-cana-recipe/ I felt sick afterwards!
    Elle xx

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