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bienvenidos and welcome to another episode of Spain on a fork today we're going to grab some basic ingredients such as zucchin potatoes and eggs and create a classic recipe this time from the beautiful region of Murcia you know like I've told you in prior videos famously known for being the vegetable garden of Spain and making some of the best wines in the world we're talking a Spanish zucchini and potato scramble this is known as Zarangollo Murciano con Patatas and let me tell you this dish is filled with so many simple yet delicious flavors
It's easy to make where there's no tricky techniques or weird equipment needed and the best part it's all done in about 30 minutes using just one pan folks this is the perfect dish for any meal of the day from breakfast all the way through dinner and always enjoy it next to a crunchy baguette for the ultimate Spanish treat alright let's just jump right into this I'm going to heat a large fry pan with a medium heat and add in a 1/4 cup of extra virgin olive oil, which is 60 ml make sure to use the good stuff here as this is what truly makes
the difference link where you can get the Spanish one I'm using in the description box below while oil is heating I'm going to thinly slice one medium sized onion I'm using a typical yellow onion but you can use any onions you like then we'll add the sliced onion into the hot fry pan and we'll mix them around that way they're all coated in the olive oil and you don't have to mix this around continuously but do get it every minute or so that way all the onions evenly sauté In the meantime I'm going to cut one medium sized potato that's been peeled washed and patted dry
into small bite-sized pieces that are quarter inch thick which is a little over half a centimeter after sautéing the onions for about 5 minutes and they're lightly sauteed and once again I've been mixing this every minute or so we'll add in the sliced potatoes and we'll season with sea salt and freshly cracked black pepper and we'll give it a mix until it's well mixed together and once again you don't have to mix this around continuously but do get in there every 2 to 3 minutes that way all the potatoes evenly sauté while the potatoes are cooking let's get the rest of our ingredients ready I'm going to cut one medium-sized zucchini that's been washed and patted dry into small bite-sized pieces that are 1/4
in thick which once again is a little over half a centimeter and as you can see I'm leaving the skin on it as it adds more nutrients and flavors If you prefer you can peel the zucchini then we'll add the sliced zucchini into a colander with a bowl underneath and season it with sea salt and let it sit there for 10 minutes by taking this step that salt's going to extract the water out of the zucchini that way once we cook it's not mushy and it keeps its beautiful firm texture and we'll also crack in six large eggs into a large bowl then we'll season the eggs with sea salt and freshly cracked black pepper and we'll give them a whisk just for about 10 seconds you don't want to
over whisk them that way they have some streaks of egg whites then we'll move back to the slices of zucchini after letting them sit there for about 10 minutes and that salt has extracted the water we'll transfer them over some paper towels and pat them completely dry and if you see there's too much salt in your zucchini just wipe some of it off alright let's move back to the potatoes. After 15 to 20 minutes and they're lightly golden fried they should be ready to go you know you can always pierce them with a toothpick just to ensure that they're done If you see that yours need more time just fry them for a bit longer at this point I'm going to add in the sliced zucchini
and we'll give it a mix and go for about 3 to 4 minutes on the zucchini after about 4 minutes and the zucchini is lightly sauteed you don't want to overcook it we'll lower the fire to a low heat then we'll add in the whisked eggs and we'll gently mix this continuously and go for about 2 to 3 minutes here or until the eggs are just cooked through you don't want to overcook them otherwise they end up with a rubbery texture after 2 to 3 minutes and the eggs are just cooked this is ready to go I'm going to remove the pan from the heat and transfer the mixture into a serving dish and we'll top it off with some chopped chives check it out our Spanish zucchini and
potato scramble is done easy to make beautiful presentation and all done in about 30 minutes using just one pan let's give this a try and see how it turned out once again folks Zarangollo Murciano con Patatas a recipe from the beautiful region of Murcia here we go here this is unfair take a bite seriously this is so good truly what honest home cooking is all about as we got whole ingredients nothing processed and got so many flavors out of this the eggs are beautifully cooked absorbed everything in the pan so important to not overcook them
the potatoes add the texture and then that zucchini taking it to the next level with absolutely no mush easy to make heart healthy give it a try at home once again from breakfast all the way through dinner and always next to a crunchy baguette for the ultimate Spanish treat really quick before I go a shout out to a couple of my patreons Lesley Tyson, Kevin Moran and Elaine Engros again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't
forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a fork family till the next time hasta luego!
