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School of Tapas: Mallorcan tumbet, a vegetable tapa


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  • Author: Miriam García
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x

Description

Sliced layered vegetable dish typical from the Mediterranean island of Mallorca.


Ingredients

Scale
  • 2 medium potatoes
  • 1 medium aubergine
  • 1 large zucchini
  • 1 red bell pepper
  • 1 green bell pepper
  • Tomato sauce to taste
  • Virgin olive oil for frying
  • Salt

Instructions

  1. First of all, slice the aubergine in 1/2 inch slices (without peeling it), lay on a colander, thoroughly sprinkle with salt and leave it for an hour to release its bitter juice.
  2. Meanwhile, peel the potatoes and cut in 1/2 inch slices. Heat the olive oil and fry on medium heat, till slightly browned.
  3. While the potatoes are frying, slice the zucchini (without peeling it) and the peppers in 1/2 inch slices too. Set aside.
  4. Drain the potatoes and put them on a dish lined with kitchen paper to soak the oil. Fry the zucchini till browned. Drain them and put them on kitchen paper too.
  5. Fry the peppers and proceed as before.
  6. Pat dry the aubergine slices and fry them. Proceed as before.
  7. When all the vegetables are fried, thoroughly tender and drained from the oil, you can begin to arrange them in small stacks if you want to serve tapas, or in an oven dish. Begin by laying some tomato sauce at the base, then make the vegetable layers: potato, aubergine, zucchini and peppers. Add salt after finishing each layer. End up with some more tomato sauce for topping. You can sprinkle some herbs too if you fancy. For small stacks I use pastry rings to keep them neat.
  8. When done, heat the oven to 350-360F and bake for 15 minutes. Serve immediately, although tumbet can also be served at ambient temperature, especially when the weather is warm.
  • Prep Time: 20 mins
  • Cook Time: 1 hour
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