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.
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!
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
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|