Utilizamos cookies propias y de terceros para ofrecer nuestros servicios, recoger información estadística e incluir publicidad. Si continúa navegando, acepta su instalación y uso. Puede cambiar la configuración u obtener más información en nuestra política de cookies.

Language:   
Zone
Murcia
Servicios Vive Zone
Adra y Roquetas de Mar
Albacete
Alicante
Archena
Barcelona
Benidorm - Marina Baixa
Cartagena - Mar Menor
Granada
Los Alcazares
Madrid
Motril
Murcia
Sevilla
Tenerife
Torrevieja - Vega Baja
Valencia
Zaragoza
User login logo
Log in
Include your business
About us
HOME
TOURIST INFORMATION
SIGHTSEEING
THINGS TO DO
BEACHES
ACCOMMODATION
RESTAURANTS
PUBS AND CLUBS
SHOPPING
ONLINE SHOPPING
BOOKING
OFFERS
GAS STATIONS
BANKING
TRANSPORTS
EMERGENCY
JOBS AND TRAINING
ENVIRONMENT
HEALTH AND BEAUTY
SPORTS
CITIZEN
MOTOR
PROFESSIONAL SERVICES
RESTAURANTSRESTAURANTS
BARS AND RESTAURANTSBARS AND RESTAURANTS
DINING AREASDINING AREAS
CUISINECUISINE
LOCAL RECIPESLOCAL RECIPES
RESTAURANTSLOCAL RECIPES23 FEBRUARY 2024

ZARANGOLLO

Zarangollo

INGREDIENTS

  • 1,5 Kg of zucchini
  • ½ Kg. of onions
  • 6 eggs
  • 2 dl olive oil
  • ½ glass of water
  • Salt

PREPARATION

- Heat up a few table spoons of olive oil in a skillet and add the zucchini and onion previously washed and cut, season and cook over low heat about 40 minutes. Adding potatoes cut into thin pieces is also an option

- Drain the oil.

- Beat the eggs, add, mix and leave the egg gets a bit brown.

Can be served hot or cold.

Any wrong information? Send suggestion