Balearic · Spanish · Mallorcan
Tumbet Mallorquí
Mallorcan layered summer vegetables
A Mallorcan vegetable bake of potato, aubergine and peppers layered with a garlicky tomato sauce.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Balearic and Spanish and Mallorcan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Tumbet Mallorquí
Ingredients
Main
Method
- 1
Salt the aubergine briefly, pat dry, then fry until tender and lightly golden.
- 2
Fry the potato slices until tender, then cook the pepper strips.
- 3
Simmer the grated tomato with garlic and bay until thick and glossy.
- 4
Layer potatoes, aubergine and peppers in a baking dish and cover with tomato sauce.
- 5
Bake at 190°C until bubbling, then rest before serving.
Tumbet is a Mallorcan dish of separately cooked summer vegetables layered with tomato sauce, served warm or at room temperature.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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