Spanish cuisine · Breakfast & Eggs

Zarangollo Murciano

Pan dish from Murcia of softly stewed zucchini and onion, bound creamy with egg.

Ingredients · for 2 servings

• 600 g zucchini
• 2 onions
• 1 floury potato
• 3 eggs
• 5 tbsp olive oil
• 4 mint leaves
• 4 slices rustic bread
• Salt, pepper

Instructions

1. Wash the zucchini and slice thinly, cut the onions into fine half-rings and slice the peeled potato thinly.
2. Warm the olive oil in a non-stick pan and sauté the onions with the potato slices over gentle heat for 10 min until soft without browning.
3. Add the zucchini, season with salt, cover and braise for another 10 min until everything is very soft and the zucchini has released its water.
4. Remove the lid and let the excess liquid evaporate uncovered for 3–4 min – the vegetables should be moist but not soupy.
5. Whisk the eggs, season with pepper and stir in over gentle heat, stirring constantly, until the mixture sets creamy but still looks moist.
6. Sprinkle with finely cut mint leaves and serve lukewarm with rustic bread.