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Zarangollo Murciano



Ingredients (4 people):

-5 potatoes

-2 zucchini
-2 medium onions

-3 eggs

-Olive oil

-Salt

-Sweet paprika to decorate

Elaboration:

Wash and peelr the potatoes and cut them into medium size slices. Wash the zucchini and cut it into medium slices as well. Peel the onion and cut it into a julienne not very fine.

Add olive oil to a nonstick skillet until the base is well covered and incorporate all the cut vegetables and salt. Cover the pan so that the vegetables cook earlier, cook over medium heat, stirring occasionally so that it does not burn until the vegetables are well done (about 20 min).

Once the vegetables are cooked without extinguishing the fire, crack and add the eggs, stirring until they are well set.

Serve decorated with a little sweet paprika.

It can be taken as a first course, or as a garnish for meat and fish.

 

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