Zarangollo is a traditional Spanish dish from the Region of Murcia, where it is also served as a tapa.
The dish is a simple vegetable preparation made primarily with zucchini and onion, usually finished with beaten eggs. The vegetables are cooked slowly until tender before the eggs are added, creating a soft, scrambled texture rather than a firm omelet.
Zarangollo reflects the agricultural character of southeastern Spain, where vegetables from the Murcian garden have long played an important role in local cooking. It may be served warm or at room temperature and can appear as a small bar portion or as part of a larger meal.
It is sometimes confused with tortilla española because both can contain eggs. Zarangollo is distinguished by its prominently cooked zucchini-and-onion mixture and its association with Murcia.