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Recipe · Mallorcan

Mallorcan Tumbet

Prep
30 min
Cook
45 min
Total
1 h 15 min
Serves
4 servings

Mallorcan tumbet is the cornerstone vegetable dish of Mallorcan cooking. A summer casserole, eaten warm or cold, made of what the garden gives: potatoes, aubergines, peppers and ramellet tomatoes, each fried separately and layered with tomato sauce. It comes out of the oven with the tomato concentrated underneath and the vegetables tender but holding their shape.

This is a kitchen-garden dish: it’s born when ramellet tomatoes hit their peak, between July and September. Out of season we use plum tomatoes, but it loses brightness. Vegetarian by origin, it works just as well as a side for grilled lamb or oven-baked fish.

The technique is simple: every vegetable gets its own pan and its own time. What you save by skipping that, you lose on the plate.

Ingredients

  • 3 medium potatoes — a firm, waxy variety
  • 2 large aubergines
  • 3 red peppers
  • 4 ripe ramellet tomatoes — or very red plum tomatoes
  • 4 garlic cloves
  • 1 large bay leaf
  • Mallorcan extra-virgin olive oil — for frying — generous
  • 1 tbsp sugar — optional, to balance the tomato's acidity
  • salt

Method

  1. 1

    Make the tomato sauce

    Peel and grate the tomatoes. Put them in a small pan with two whole garlic cloves, the bay leaf and a good slug of olive oil. Cook over medium-low heat for twenty to twenty-five minutes until reduced to a thick sauce. Season; if it's sharp, add the sugar.

  2. 2

    Cut the vegetables

    Peel the potatoes and slice into half-centimetre rounds. Slice the aubergines the same thickness — soak them in salted water for half an hour to draw out the bitterness — and cut the peppers into wide strips.

  3. 3

    Fry the potatoes

    Heat plenty of olive oil in a frying pan. Fry the potatoes over medium heat until tender and just golden. Lift out and drain on paper.

  4. 4

    Fry the aubergines

    Pat the aubergine slices dry with a tea towel. In the same oil, fry them until soft and golden. Set aside.

  5. 5

    Fry the peppers

    Finish by frying the peppers until tender. Set aside with the rest.

  6. 6

    Build the tumbet

    In a deep earthenware dish, layer in this order — potatoes, a pinch of salt, tomato sauce; aubergines, sauce; peppers, sauce. Finish by covering with the rest of the tomato.

  7. 7

    Finish in the oven

    Bake at 180 °C for fifteen minutes so the flavours settle. Rest for five minutes before serving.

Cook's notes

The trick with tumbet is to fry every vegetable separately. Cook them all together and you'll end up with a wet mess. Each one has its own pace: the potato wants patience, the aubergine drinks oil until you stop pouring, the pepper softens in a flash. And the tomato — the riper, the better. In summer with ramellet tomatoes you don't need the sugar.

Nutrition (per serving)

Calories
380 kcal
Protein
6 g
Fat
22 g
Carbs
38 g

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Rather we cooked it for you?

We serve Mallorcan Tumbet at Restaurant Es Muntant, in Establiments. Table waiting, wood-fire on.

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