Zarangollo Murciano
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3
Zarangollo Murciano
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3
Directions
- 1Peel the onion and cut into julienne strips.
- 2Wash the zucchini, peel if desired, and slice into thin rounds or half-moons.
- 3Heat olive oil in a wide frying pan over medium-low heat. Add the onion and a pinch of salt. Cook for 15-20 minutes, covered, until soft and transparent.
- 4Add the zucchini and salt to the pan. Cook over medium-low heat for 20 minutes, stirring occasionally, until very soft and nearly disintegrated.
- 5Drain any excess water released by the vegetables.
- 6Lower the heat to minimum, add the eggs and a pinch of salt. Stir slowly to combine until the eggs are cooked through but the mixture remains soft and juicy.
Ingredients
- 2 medium zucchini
- 1 1/2 medium onion
- 3 large egg
- extra virgin olive oil (optional)
- salt (optional)
Equipment
knifecutting boardpeelerfrying panwooden spoon
Tips
- Some people choose not to peel the zucchini as the skin adds flavor.
- Can be served as a tapa, a side dish, or as a main course on top of a toasted slice of bread.
- Delicious both served warm or cold.
