Zarangollo With Potatoes Recipes

ZARANGOLLO WITH POTATOES

Steps:

• Cut the zucchini into bite-sized chunks.
• Cut the onions into small pieces.
• Thinly slice and chop the potatoes.
• Slowly fry the chopped ingredients in olive oil over low heat.
• When the zucchini become soft, add the eggs into the pan and mix lightly.
• Season with salt. After a few minutes, when the eggs are fully cooked, serve and enjoy.

ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN

Steps:

• Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent.
• While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes.
• Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
• Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.
• Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.
• The eggs will be broken up when then are done.