Zarangollo is a common dish in the Murcian countryside in Spain. It is frequently served in tapas bars in the area.
The dish is scrambled eggs with zucchini, onion, and occasionally potatoes. All ingredients are sliced very finely, fried in olive oil, and then mixed with the beaten eggs. The dish is served hot, and is generally served as an appetizer accompanied with wine, or as a side dish accompanying a fish entree.