Zarangollo con Patatas (Spanish Zucchini and Potato Scramble)

Ingredients

• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 medium zucchini, diced 2 medium zucchini, diced
• 4 large eggs 4 large eggs
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 230 kcal / 963 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and cook until they become translucent and slightly caramelized.
3. 3.
   Add the diced potatoes to the skillet and cook until they start to soften, stirring occasionally.
4. 4.
   Stir in the diced zucchini and continue cooking until all the vegetables are tender.
5. 5.
   In a separate bowl, whisk the eggs with paprika, cumin, salt, and pepper.
6. 6.
   Pour the egg mixture over the cooked vegetables in the skillet.
7. 7.
   Gently stir the mixture until the eggs are fully cooked and scrambled.
8. 8.
   Remove from heat and garnish with fresh parsley.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Zucchini — Avoid overcooking the zucchini to maintain its texture and vibrant green color.
• Eggs — Whisk the eggs well to incorporate air and create a fluffy scramble.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• Serve Zarangollo con Patatas with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Experiment with different herbs and spices such as thyme or smoked paprika to customize the flavor.
• Leftovers can be enjoyed the next day as a filling for tacos or as a topping for toast.
• To make it heartier, add cooked chorizo or bacon to the scramble.

Serving advice

Zarangollo con Patatas is best served hot, straight from the skillet. It can be enjoyed as a standalone dish or accompanied by a fresh green salad and crusty bread. Serve it for breakfast, lunch, or dinner, and savor the flavors of Spain.

Presentation advice

To enhance the presentation, garnish the Zarangollo con Patatas with a sprinkle of fresh parsley. Serve it in a rustic skillet or on a colorful plate to showcase the vibrant colors of the dish. Pair it with a glass of Spanish red wine for a complete culinary experience.