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Tumbet recipe Ingredients may vary a little (some Tumbet recipes also have courgettes added), but this is the way I’ve always made it – and it seems to go down well with everybody I’ve served the dish to!
Preparation time: 60 minutes
- 2 large red peppers
- 2 large green peppers
- 1 large aubergine
- 3 large potatoes
- about 6 cloves of garlic chopped very small
- olive oil
- about a pint of tomato sauce (passata is good for this)
- First of all, you need to slice up all the veg.
- After de-seeding, slice the peeper’s lengthways about half an inch thick (approx. 12 mm).
- Slice the aubergine into rounds – just over an eighth of an inch thick (approx. 3 mm).
- Peel the potatoes & slice them into rounds, again just over an eighth of an inch thick (approx. 3 mm).
- Now get a large heavy-based pan on the heat & make sure your chopped up garlic is to hand, because now comes the frying session! This cast iron skillet is ideal.
- Whilst it is heating up, also get a large ovenproof dish like this one ready & put the oven on a medium setting.
- Put enough olive oil in the pan so as to cover the bottom, & once up to temperature fry the potatoes until they are golden brown & starting to get soft.
- In the last 30 seconds of frying add one-third of the chopped garlic & keep the potatoes moving so he garlic does not burn.
- Once the potatoes are done, place them in the ovenproof dish in a layer – get all the garlic out of the pan too so it does not burn during the next frying operation.
- Next, put a little more oil in the pan & fry the aubergine, again until getting soft & , as last time, add the second third of garlic during the last 30 seconds.
- Arrange as a layer on top of the potatoes.
- Finally, fry the pepper slices & add the last of the garlic as before.
- Place the softened peppers on top of the potatoes & aubergines – this forms the top layer.
Tumbet Tomato Sauce
Now if you want to make your own Tumbet tomato sauce – you can, but I have found that Tomato Frito (when in Mallorca) or Passata (when in the UK) is a good ‘cheat’ & really just as good.
So however you arrive at your tomato sauce, pour it over the assembled veg in the ovenproof dish & then place it in the oven to bake the Tumbet.
Bake until you are sure all the layers are soft (test with a fork) usually three-quarters of an hour to an hour.
Tumbet is an excellent dish to serve with a variety of foods but it is especially good with fish – a nice piece of pan-fried salmon is great!
A large portion of Tumbet will also make a tasty main course for vegetarians.
Make sure everyone gets some of every layer.
This Tumbet recipe may at first seem like a lot of trouble, but after a few times, you will find it easy.
Give it a try, I know you will like it – AND it is very good for you.
Can You Freeze Tumbet?
Yes, you can freeze this Tumbet dish for up to 2 months in the freezer.
What does Tumbet mean?
Tumbet is a word used to describe various stewed dishes in Majorca that have potatoes & eggplants as their main ingredients.
What about dessert?
Don’t worry, we’ve got the perfect dessert recipes to go with this:
- Majorcan Almond Cake Recipe (Gató d’Ametlla)
- Easy Majorca Almond Cake Recipe (Gato d’ametlles)
- Spanish Torrijas Recipe
Mark Kaye is a travel writer and content creator living in Majorca, Spain. Originally from the UK, Mark moved to the island and quickly fell in love with Majorcan culture, food, and scenic landscapes. When he’s not busy writing detailed guides about Majorca’s top tourist attractions and hidden local gems, you can find him out exploring coastal trails or wandering the streets of Palma’s Old Town in search of his next great restaurant discovery.