Some recipes deserve special recognition for their aromas, colours and flavours. We are referring, of course, to the famous Mallorcan tumbet: a symphony of seasonal vegetables cooked in the tastiest way possible, resulting in an exquisite and lively dish that can be accompanied by other ingredients such as pork loin, eggs or fish.
Tumbet is prepared with aubergines, red peppers and potatoes cut into thin slices (the peppers into squares) and fried at the right temperature (no more than 180°) in extra virgin olive oil. They are then arranged in layers (first the potato, then the aubergine and finally the peppers) in an earthenware dish (the typical Mallorcan greixonera), to which a generous amount of homemade tomato sauce is added. You can also prepare it with ripe tomatoes, salt, pepper, paprika, garlic, a pinch of brown sugar (to take away the acidity) and a generous dash of olive oil.
The key to achieving an excellent tumbet is in the quality of the raw ingredients and respecting the cooking times. To ensure that it’s not too greasy, the oil must be kept at a good temperature (not too hot and not too cold). Some people choose to use the oven to reduce the fat in the dish for a healthier version. Whichever option you choose, the result is an explosion of flavour where bite transports you directly to the Mallorcan countryside. Do you need more reasons? It can be eaten hot or cold, without affecting its quality. You can also eat it as a starter (usually containing only vegetables) or as a main dish (served with meat or fish). Although it is not part of the traditional recipe, in some places and houses it is prepared with courgette. Ready for an unforgettable culinary experience?
