Zarangollo

Origen: Bullas (Spain)

Ingredients: 250 gr of courgette, 250 gr of onion, 250 gr of potatoes, 8 eggs, salt and olive oil.

Method of preparation: The courgette is peeled and cut into slices, the onion is cut into thin strips and the potatoes is cut into big slices. The courgette is fried the first one in a pan with a bit of olive oil and later the onion and the potatoes. Afterwards the beaten eggs are added to get an homogeneous dough but without curdling. 

Some toasts and a glass of red wine are perfect to enjoy this excellent food.

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