Got Zucchini? Make this Spanish Zucchini and Potato Scramble

This Spanish zucchini and potato scramble, known as “zarangollo Murciano con patatas,” is filled with flavors, made with simple everyday ingredients, and done in about 30 minutes. Serve it for breakfast, lunch, or dinner. And always next to a crunchy baguette for the ultimate Spanish treat.

To make this recipe, I left the skin on the zucchini. As that’s how you traditionally make this dish. If you prefer, you can peel the zucchini. Either way, after you chop it, you want to salt the zucchini and let it rest for 10 minutes. This extracts the water from the zucchini, that way, when you cook it, it’s not mushy.

As for the rest of the ingredients, I used extra virgin olive oil, yellow onions, gold potatoes, and eggs. I used cage-free organic eggs, but any type of eggs can be used. But like I’ve told you before, on recipes this simple, the higher the quality of the ingredients, the better the overall flavor.

TIPS & TRICKS to Make this Recipe: Once you add the whisked eggs into the pan, make sure you are on a low heat. Mix continuously and go for 2 to 3 minutes or until the eggs are just cooked through. Remember that eggs continue to cook after you turn off the heat.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Zucchini and Potato Scramble

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Spanish Zucchini and Potato Scramble | Zarangollo Murciano con Patatas

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 287 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium yellow onion (thinly sliced)
• 1 medium potato (peeled)
• 1 medium zucchini
• 6 large eggs
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the sliced onion, mix together, then mix every 1 to 2 minutes

3. In the meantime, cut the potato into small bite-sized pieces that are a 1/4 inch thick (0.625 cm)

4. After sautéing the onions for 5 minutes and they're lightly sautéed, add in the sliced potatoes and season with salt & pepper, mix together, then mix every 2 to 3 minutes so everything evenly cooks

5. While the potatoes are cooking, crack the eggs into a bowl, season with salt & pepper, and lightly whisk together, you want some streaks of egg whites

6. Cut the zucchini into small bite-sized pieces that are a 1/4 inch thick (0.625 cm), then add the zucchini into a colander with a bowl underneath and season with salt, let it rest for 10 minutes, then transfer the zucchini over some paper towels and pat dry

7. After cooking the potatoes for 15 to 20 minutes and they're lightly golden fried and cooked through (you can always pierce them with a toothpick), add in the chopped zucchini and mix continuously

8. Once the zucchini is lightly sautéed, about 4 minutes, lower to a low heat, add in the whisked eggs, and gently mix continuously for 2 to 3 minutes or until the eggs are just cooked through

9. Transfer into serving dishes and top off with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Zucchini and Potato Scramble | Zarangollo Murciano con Patatas

Amount Per Serving

Calories 287 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 279mg93%

Sodium 240mg10%

Potassium 496mg14%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 505IU10%

Vitamin C 21mg25%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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