15 Aug Zarangollo
This vegetable dish is very typical of the South-Eastern coast of Spain, or rather of Murcia. It turns out very easy for the stomach food, as well as not difficult to prepare.
Zucchini – 1 kg
Onion – 1 kg
Eggs – 8 PCs
Extra Virgin olive oil – 1 Cup
Salt, ground black pepper, oregano, parsley – to taste
Bread or toast – 10-12 pieces
Lemon for decoration – 1 PC
Sometimes when frying vegetables add potatoes – 2 pieces per 1 kg of zucchini (finely cut)
Peel the zucchini and cut into medium-sized pieces-3 cm, 1 – 1.5 cm thick. Onions should be chopped as thinly as possible. Then, in a deep frying pan, heat the olive oil, put the zucchini and onion in it, and add salt. Fry over medium heat until tender. If you take potatoes, add them to the same place. After that, transfer all the vegetables from the pan to a colander and drain the excess oil. After 1-2 minutes, continue to fry them in the same pan, but without oil, fill with shaken eggs, stirring constantly. All this should be done as long as the egg does not curdle. It is necessary to mix it evenly all the time with vegetables and make sure that nothing is burned to the bottom. At the end of cooking, check whether there is enough salt, add spices, transfer to beautiful plates and garnish with parsley. This dish can be independent, and also served as a side dish. For example, it is very well suited to steamed poultry cutlets or fillets of chicken or Turkey, but not very fried. It also successfully complements dietary dishes from low-fat fish: boiled cod, sea bass, hake.