Tumbet, easy recipe of Mallorcan ratatouille with eggs
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Total: 2 h 20 min Diners: 2
Very similar to sanfaina and very close to pisto manchego, tumbet is one of the most characteristic dishes of the gastronomy of Mallorca (Spain). It is very common in spring-summer using the ingredients of the Mallorcan garden and normally it does not lack peppers, potatoes, zucchini and eggplant, although in this case we have dispensed with eggplant.
Many will be put off by the fact that this dish is a 100% fried dish because the tomato is fried, the Vegetable Recipes are fried and the egg is fried, but we are talking about olive oil all the time, which you already know is extremely healthy for everyone. Even so, I give you the option of using the oven instead of frying by putting all the Vegetable Recipes on trays, heat the oven to 210°C, add a dash of oil and salt and roast until tender. It does not look the same, I’m not going to lie to you, but the trick is to give it.
On top of the tumbet can appear the eggs as I ate it in Los Patos, a highly recommended place in Alcudia where their Mallorcan soups and rice are a must, but also with fish or meat, actually whatever we have at home.
The tumbet takes a lot of personality depending on the fried tomato that you make, and in it fit a lot of possibilities depending on the condiments that we add but it is real that doing it takes time. I always recommend that if you make fried tomato you do it in large quantities for bottling/freezing, but if you are lazy you can always use a good one from a jar.
If you like this kind of recipes with lots of Vegetable Recipes that are close to ratatouille, you will enjoy eating them with cod but also versioning them Israeli style as shakshuka.
How to make tumbet mallorquín
How to make tumbet mallorquín
Ingredients
For the fried tomato
. Garlic clove, 1 pc Onion, 1 pc Peeled tomatoes, 5 pc Salt, tsp/s Sugar, 1 tsp Extra virgin olive oil, 3 tbsp Extra virgin olive oil, 3 tbsp Medium potatoes, 3 pc Red bell pepper, 1/2 pc Green bell pepper, 1/2 pc Zucchini, 1 pc Mild olive oil for frying, abundant Garlic cloves, 3 pc Free range eggs, 2 pc Salt, tsp
Step 1
The first thing we will do is prepare the fried tomato, which takes the most time. To do this, peel the tomatoes previously blanching them if it is easier for us, and poach in a pot with oil the garlic clove and chopped onion. When everything is very tender add the peeled tomatoes, salt, cover and let cook over low heat until the tomatoes fall apart with a spoon.
Step 2
Crush the tomatoes very well until you have a uniform sauce without big chunks, uncover and continue cooking over low-medium heat until the sauce acquires the desired density. Then add salt and correct the acidity with sugar. We can also add a little oregano. The tomato sauce can then be crushed if desired. I usually let the tomato cook for about two hours at minimum heat.
Step 3
Peel the potatoes and cut them into thin slices. Cut the zucchini into thin slices as well and similarly cut the peppers into thin slices.
Step 4
In a frying pan with enough oil to cover each ingredient, start frying the potatoes over a low heat until they start to become tender. Then increase the oil to the maximum until they are golden brown and crispy. Remove from the oil with a skimmer and drain in a colander.
Step 5
In the same oil fry the peppers until they start to color, remove. Do the same with the zucchini slices. Once everything is fried and well drained add salt to everything.
Step 6
Place the tumbet in layers. Underneath the potatoes, on top the peppers and to finish the fried zucchini.
Step 7
Fry the eggs in very hot oil. The trick is to drop the eggs one by one into the pan with plenty of hot oil and leave, without touching, for 45 seconds. Then remove with a skimmer.
Step 8
Water our Vegetable Recipes with the hot fried tomato and on top, to finish, the fried eggs. We could also add fish or meats on top or on the side, to everyone’s taste.
