Vegetables & LegumesDifficulty: easy
Tumbet (Mallorcan Vegetable Terrine)
Mallorca's layered bake: potatoes, eggplant and peppers each fried separately, stacked with garlic tomato sauce — served with fish or as a main.
30
Prep Time
45
Cook Time
6
Servings
Ingredients
Instructions
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1Fry each vegetable separately in olive oil until golden — never together; tumbet is built from individually cooked layers.
2Make a sofrito: garlic in olive oil, grated tomato, bay, 15 minutes until dark and thick.
3Layer in a dish: potatoes, sauce, eggplant, sauce, peppers, sauce. Rest 10 minutes — tumbet is served room temperature, the way Mallorca eats it.
Chef's Tip
- Frying separately means each layer keeps its identity; mixed-fried vegetables turn to mush with no texture at all.
More tips ↓Show less ↑
- Room temperature service is not laziness: resting lets the layers exchange flavor through the sauce.
- Tumbet is the base under Mallorcan fish — it was designed to carry a protein, not to compete with one.
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