Mallorcan Tumbet

France has Ratatouille, Bulgaria has Turlu Guvec and Mallorca has Tumbet.

Each dish is a slightly different variation of the other but each version is simply made, allowing the natural juices of the vegetables to mix together.

Local Vegetables

Tumbet

Tumbet

You will need to put a bit of time aside for the Mallorca Tumbet as it involves frying all the ingredients separately before baking in the oven. To pass the time, it's always good to have a companion. I was joined by Señor Oveja (Mr Sheep) who popped his head through the window to sample the tantalizing dish!

Señor Oveja

I find Mallorcan cookery can sometimes be quite oily so I try to use as little oil as I can. If you have one, use a spray to lightly spray the pan with olive oil before frying or pour in as little as possible and spread evenly.

Tumbet is the perfect accompaniment to a lovely lamb chop or a simple fried egg.

I opted for the vegetarian dish this evening as the eggs in Mallorca are extremely fresh and flavoursome.

Serves: 1 vegetarian, 1 meat-eater

2 large potatoes (preferably mallorca) peeled, sliced

1 green bell pepper, deseeded and sliced

1 red pepper, deseeded and sliced

1 aubergine, sliced – salted, drained on kitchen paper

I courgette, sliced

Sauce

6 tomatoes, chopped

4 garlic cloves, chopped

Sea salt and black pepper to taste

1tsp cayenne pepper

Handful fresh herbs or 1 tbsp mix of dried herbs – parsley, oregano, thyme, rosemary

For the sauce, cook all ingredients in a little olive oil for 30 minutes. Season to taste and add a little water to keep the sauce moist throughout.

Pre-heat oven to 200 degrees.

Meanwhile, fry all the Tumbet ingredients separately in a very small amount of olive oil for approx 6 minutes each, turning halfway.

Layer a dish with each of the Tumbet ingredients.

Push tomato sauce through a colander, discarding skins and pour over layered vegetables. Bake covered for 30 minutes.

Tumbet is a great dish on its own but sometimes I serve it with:

V: a fried egg

M: a lamb chop 

Mallorcan Tumbet with Fried Egg