It’s spring, folks. The perfect time to get advantage of the seasonal produce available in the markets. Tumbet is a dish of roasted vegetables typical from the Mediterranean island of Mallorca, one of the most visited spots in Spain. The Balearic Islands, the archipelago to which Mallorca belongs, are known since the Roman era for its wonderful vegetables. That is why the native cuisine features quite an array of delicious vegetable dishes. This is one of them, a simple dish of sliced fried vegetables, stacked, topped with tomato sauce, then heated in the oven. Such an easy recipe needs of course to rely on the quality of its ingredients. And I tell you: Majorcan vegetables are some of the best in the world.
In this dish the vegetables are first deep-fried individually, as they ask for different frying times, and then are thoroughly drained from the oil. The final dish must not feel oily at all. I am sure you will be wondering if you can roast the vegetables instead of frying them. Of course you can, but then you will have a different dish, not tumbet. The frying in olive oil gives the vegetables a distinct flavor and texture worth trying. And it goes without saying that the better the vegetables chosen, the better the result. Furthermore, it is essential to use a top quality tomato sauce. I usually have some homemade sauce of my own at hand. I use a lot of onion in making it to avoid adding sugar, that is why it looks so orange and pale in the photo. But I believe it is healthier. And I can tell you it is delicious, if I may say so myself… 
One last piece of advice: the aubergines are fried last because they need a higher temperature than the other vegetables in the recipe. The higher the temperature, the less oil they will soak. Yeah, they like it hot.
School of Tapas: Mallorcan tumbet, a vegetable tapa
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Description
A deliciously layered vegetable dish from Mallorca, featuring fried potatoes, zucchini, bell peppers, and aubergine, topped with a rich tomato sauce.
Ingredients
- 2 medium potatoes, peeled and sliced into 1/4 inch rounds
- 1 medium aubergine, sliced into 1/2 inch rounds
- 1 large zucchini, sliced into 1/4 inch rounds
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- Tomato sauce to taste
- Virgin olive oil for frying
- Salt
Instructions
- Slice the aubergine into 1/2 inch rounds without peeling it. Lay the slices in a colander, sprinkle thoroughly with salt, and leave for an hour to release its bitter juice.
- Meanwhile, peel the potatoes and slice them into 1/4 inch rounds. Slice the zucchini into 1/4 inch rounds as well.
- Heat virgin olive oil in a deep frying pan. Fry the potatoes until golden and tender, then remove and drain on paper towels.
- Fry the zucchini slices until golden, then remove and drain on paper towels.
- Fry the red and green bell pepper strips until softened, then remove and drain on paper towels.
- Finally, fry the aubergine slices at a higher temperature until golden, then remove and drain on paper towels.
- Preheat your oven to 350°F (175°C).
- In an ovenproof dish, layer the fried potatoes, zucchini, bell peppers, and aubergine. Pour tomato sauce over the top to taste.
- Bake in the preheated oven for about 20 minutes, until the dish is heated through and the flavors meld together.
- Serve hot as a tapa or side dish.
Notes
Use high-quality vegetables and olive oil for the best flavor. Frying the vegetables separately ensures they cook perfectly. The aubergines should be fried last at a higher temperature to prevent them from soaking up too much oil. Homemade tomato sauce with plenty of onions is recommended for a healthier, flavorful topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 16
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
- Cholesterol: 0
