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- Mallorcan Tombet: The Soul of the Mediterranean Vegetable Garden
Mallorcan Tombet: The Soul of the Mediterranean Vegetable Garden
A traditional dish that makes the most of the best local produce, combining fresh vegetables with a tasty tomato sauce in a clay pot.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Vegetable Dishes
Not recommended for diabetics
Mallorca
Main ingredients
(for 4 people)
- 300 gr. de Olive oil
- 250 gr. de Aubergine
- 1 unidad de Garlic heads
- 250 gr. de Courgettes
- Bay
- 300 gr. de Potatoes
- Black pepper
- 100 gr. de Red pepper
- 100 gr. de Green pepper
- Salt
- 1 l. de Tomato sauce
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 90 min
kcal per portion: 400 kcal
Difficulty:
Mallorcan tombet is an iconic dish of the island’s cuisine, which came about from the need to make use of surplus produce from seasonal vegetable gardens. Its origin dates back to the 16th century, when ingredients such as potatoes and tomatoes, brought from the New World, were integrated into the Spanish diet. This recipe is a delicious mix of fresh vegetables—potatoes, aubergines, courgettes and peppers—which are slow-cooked in a clay pot. The name tombet comes from the technique referred to as ‘tombarlo’, i.e. tossing the ingredients to achieve an even texture.
Main ingredients:
300 g potatoes
250 g courgettes
250 g aubergines
100 g red pepper
100 g green pepper
3 garlic cloves
300 g olive oil
1 litre tomato sauce
Salt, pepper and bay leaf to taste
Instructions:
Peel and cut the potatoes into thin slices.
Wash and slice the aubergines and courgettes. Salt the aubergines and courgettes, then let them sit to remove the bitterness.
Clean and cut the peppers into squares.
Heat the oil in a frying pan and fry the potatoes until golden brown. Drain well and place in a clay pot, seasoning with salt and pepper.
Fry the aubergines in the same oil and drain. Place them on top of the potatoes in the pot.
Then fry the courgettes, drain and add them on top of the aubergines.
Brown the finely chopped garlic in the remaining oil and add the bay leaf and peppers. Fry for a few minutes.
Add the tomato sauce to the pan, season with salt and leave to cook for a few minutes.
Pour the tomato and pepper mixture over the vegetables in the pot and bake at 180°C for 15-20 minutes to allow the flavours to combine fully.
How to Best Enjoy Mallorcan Tombet:
Tombet is ideal to eat in the summer, when fresh seasonal vegetables are at their peak. Traditionally, it is served with grilled pork loin or fried eggs, making it a more complete dish. It can also be enjoyed as a side with grilled meat or fish.
Dish Variants:
For a lighter version, the vegetables can be roasted instead of fried, reducing the amount of oil.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Peel and cut the potatoes into thin slices.
- Wash and slice the aubergines and courgettes. Salt the aubergines and courgettes, then let them sit to remove the bitterness.
- Clean and cut the peppers into squares.
- Heat the oil in a frying pan and fry the potatoes until golden brown. Drain well and place in a clay pot, seasoning with salt and pepper.
- Fry the aubergines in the same oil and drain. Place them on top of the potatoes in the pot.
- Then fry the courgettes, drain and add them on top of the aubergines.
- Brown the finely chopped garlic in the remaining oil and add the bay leaf and peppers. Fry for a few minutes.
- Add the tomato sauce to the pan, season with salt and leave to cook for a few minutes.
- Pour the tomato and pepper mixture over the vegetables in the pot and bake at 180°C for 15-20 minutes to allow the flavours to combine fully.
