ZARANGOLLO MURCIANO Ingredients for 6 people: 1 kg zucchini 1 / 2 kg of green onions or dried, to taste 3 eggs Olive oil And salt. Preparation: The key, as always recommend is from a top quality raw material, otherwise, no matter how good the recipe cooks that we will not give evidence of this. Begin .... First step: prepare the vegetables We started washing the vegetables. The onions that we will use will be either tender or raw, according to individual taste, you know that the dry is stronger and the tender has a milder flavor. As we cut the zucchini with the skin or not, because it is so thin that we can make it, giving more color and different texture. After washing the vegetables, cut the onion into thin earrings and zucchini slices, neither too thin nor too thick. In Murcia we like to watch our Zarangollo plate and see the slices of zucchini and onion rings. If we cut any small break and we lose that characteristic shape. Second step: the cook After cutting all we have to cook. To do this in a pan high we had a good splash of olive oil, being careful not to go because this oil is that which will ultimately be. When hot, pour the zucchini slices and season, we keep it under fire to allow time for the vegetables to lose their water and cooked without grab. Add the onion when the zucchini has lost a bit of water (because it takes time for cooking), to cut into thin earrings will cook before. We let it cook over low heat. (You can also put the onion first and then the zucchini, that depends on whether the onion is hard and the size that we cut.) Third step: add the eggs After 20 minutes proceed to add the eggs. Just helmets, threw on the ingredients and once in the pan mix all with care not to break until we see the coagulated egg. Check the salt

Made by: Miriam Carmona & Ana belen Lopez