Mallorcan Tumbet Recipe

Method13 steps

1. 1

   Step 1: Wash and dry the vegetables. Thinly slice the eight small potatoes, slice the zucchini (1 small) and eggplant (1 small), cut the onion (1 large) into thick strips, and cut both peppers into strips. Keep each vegetable separate and leave the five garlic cloves in their skins.

   Uses 8 small potatoes, thinly sliced · 5 large garlic cloves, skins on · 1 large onion, in thick strips · 1 small zucchini, sliced · 1 long Italian green pepper, in strips · 1 small eggplant, sliced · 1 small red pepper, in strips · Water, as needed to wash the vegetables

2. 2

   Step 2: Set out a paper-towel-lined plate for each vegetable. Cook one vegetable at a time in uncrowded batches, turning as needed and draining each batch separately. Let the oil recover between batches and keep loose flour crumbs from burning.

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   Step 3: Heat a 1-inch depth of extra virgin olive oil in the skillet until it fries steadily without smoking. Add the five prepared skin-on garlic cloves and fry for about 2 minutes to flavor the oil. Lift the cloves out and reserve them, leaving the flavored oil in the skillet.

   Flavor oil with garlic · 2 minUses Extra virgin olive oil, enough for a 1-inch depth in the skillet · All five skin-on garlic cloves

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   Step 4: Fry the prepared zucchini slices for about 3 minutes per batch until tender and lightly golden. Drain on their plate and sprinkle with a little flaky sea salt.

   Fry the zucchini · 3 minUses All slices from the one small zucchini, fried in batches as needed · The frying medium left after lifting the garlic · Flaky sea salt, to taste

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   Step 5: Fry the prepared potato slices for about 5–10 minutes per batch, checking from 5 minutes, until golden and fully cooked through. Drain on their separate plate.

   Fry the potatoes · 5 minUses All slices from the eight small potatoes, fried in batches as needed · The pan oil after lifting the zucchini

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   Step 6: Fry the prepared green- and red-pepper strips for about 5 minutes per batch until softened. Drain on their plate.

   Fry the peppers · 5 minUses All strips from the one Italian green pepper · All strips from the one small red pepper · The pan oil after lifting the potatoes

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   Step 7: Fry the prepared onion strips for about 2 minutes per batch until softened. Drain on their plate.

   Fry the onions · 2 minUses All strips from the one large onion · The pan oil after lifting the peppers

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   Step 8: Lightly dredge the prepared eggplant slices in flour and shake off the excess. Fry for about 4 minutes per batch until the flesh is tender and the coating browned and crisp. Drain on their plate. Set unused flour and frying oil aside.

   Fry the eggplant · 4 minUses All slices from the one small eggplant · All-purpose flour, as needed to dredge the eggplant · The pan oil after lifting the onions

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   Step 9: Preheat the oven to 350°F (about 177°C). Spread a layer of the ready tomato sauce in a baking dish, keeping some sauce for the top. Layer all the drained vegetables in this order: eggplant, zucchini, onion, both peppers, then potato.

   Uses Tomato sauce for the bottom layer · All cooked eggplant lifted from the oil, excluding unused flour and oil · All cooked zucchini lifted from the oil · All cooked onions lifted from the oil · All cooked pepper strips lifted from the oil · All cooked potato slices lifted from the oil

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    Step 10: Spread the reserved tomato sauce over the top and sprinkle with flaky sea salt to taste. If desired, peel the reserved cooked garlic cloves and add them to the dish.

    Uses Layered vegetable tumbet · Reserved tomato sauce for the top layer · Flaky sea salt, to taste · The five cooked garlic cloves, peeled and added only if desired

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    Step 11: Bake in the preheated oven for about 25 minutes until the tumbet is hot through.

    Bake the assembled tumbet · 25 minUses Assembled vegetable tumbet

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    Step 12: Let the baked tumbet stand for a few minutes, then slice and divide among four portions. Serve hot as a vegetable main or side.

    Uses Baked vegetable tumbet

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    Step 13: For freezing, cool promptly and seal the tumbet in an airtight freezer container or bag for up to 3 months. Thaw in the refrigerator and reheat until hot through, at least 74°C.

    Uses Only leftover portions of the completed tumbet