Mallorcan

Tumbet

Mallorca’s layered summer dish. Nobody misses the meat.

The dish arrives at the table, the sauce still bubbling at the edges – and nobody asks where the meat is.

Adults

Children count as half

When do you want to eat?

What you need

1 large frying pan · 1 pan · 1 baking dish or clay dish · 1 sieve · 1 oven

Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.

Slice the aubergine 1 cm thick, salt it and leave it for 20 minutes to draw out the water. Then pat dry well.
Peel the potatoes and slice them thinly; cut the pepper into wide strips.
For the sauce, finely chop the onion and garlic and soften them in 3 tbsp oil for 10 minutes. Dice the tomatoes, add them and let it cook down for 20 minutes. Season with salt.
Heat plenty of oil in a large pan. Fry the potatoes first, in batches, until golden – about 10 minutes – and drain them in a sieve.
Then fry the aubergine, then the pepper – each vegetable on its own, about 5 minutes each.
Layer in a baking dish: potatoes, aubergine, pepper, tomato sauce on top. 15 minutes in the oven at 180 °C so everything comes together.

Everything for this recipe

Tumbet

The whole shopping list in your cart with one click. We deliver to your finca.

Make the potato layer extra thick for the kids – it disappears first anyway.

Leftovers cold on bread – or tomorrow as a topping on a coca.