🥒🧅 Zarangollo Murciano con Patatas | Receta típica Muy Fácil y Deliciosa de la Huerta

🥒🧅 Zarangollo Murciano with Potatoes is a typical recipe from the garden of Murcia, very easy and delicious. With just four simple ingredients, you can prepare this traditional tapas of scrambled zucchini that receives the name of Zarangollo, typical of the Murcian cuisine. If you want to discover the recipe of how to make zarangollo murciano, don't miss the step by step of this video, you'll love it! If you like easy #recipes, help us grow the #FoodAndGlory channel: 🔔 Subscribe to the channel to keep discovering easy and quick recipes. 👍 Give us a thumbs up so YouTube can recommend it to more people. ✍️ Leave us a comment, doubt or suggestion and we will kindly answer you. ❤️ Share this video with someone who will enjoy it as much as you. 🛒 Our Products on AMAZON: https://www.amazon.es/shop/foodandglo... 🛒 Ingredients (4 people): 🔸 2 onions (250-300 g approx.) (8.9-10.7 oz) 🔹 600 g (21.4 oz) zucchini 🔸 1 medium potato (200-250 g) (7.1-8.9 oz) 🔹 3 eggs L 🔸 60 ml olive oil (4 tbsp) 🔹 Salt 🍳 Directions: 1️⃣ Cut the onions in half and then into thin strips lengthwise (julienne). Half peel the zucchini (you can do it completely or not peel it). Cut it in two parts. And each of these in half lengthwise. Remove the seeds from the center with a spoon, this will prevent it from becoming bitter and also greatly reduces the amount of water. Cut each piece in half again, and then cut each one in pieces of about 1 cm. 2️⃣ Peel the potato, cut it into 4 pieces lengthwise. Then, cut it into thin pieces, crosswise (as when you are going to make a potato omelette). 3️⃣ In a wide frying pan, pour the oil. When it is hot, add the potato, the onions and a little salt. Mix well and cook over medium heat for about 5 minutes. 4️⃣ Add the zucchini, salt again and cook over low heat, stirring from time to time, until very tender (about 40 minutes). 5️⃣ Put the vegetables in a colander to drain the excess oil. Return them to the pan, turn on the heat and, when it is hot again, add the eggs directly on top. Add a little salt and cook them, stirring gently, first the whites and then the yolks, integrating them with the vegetables. They should set slowly. You can turn off the heat and finish cooking them with the residual heat. 👌 Note to prepare the Zarangollo murciano: You can skip the potato. It seems that the most original version does not have it, although its use is very widespread. We really like the way it looks with it. If you do without it, use 1 kg (2 lb) of zucchini.