 Tombet in a terracotta plate | |
| Alternative names | Tumbet |
|---|---|
| Course | Main course |
| Place of origin | Spain |
| Region or state | Majorca |
| Main ingredients | Potatoes, aubergines and red bell peppers |
Tombet ortumbet is a traditional vegetable dish fromMajorca, consisting of layers of slicedpotatoes,aubergines andred bell peppers previously fried inolive oil. It is available at almost every local restaurant on the island.
Tombet is often served along with fish or meat, but on its own it makes a goodvegetarian dish.
The aubergines and red peppers should not be peeled.The whole is topped with tomato fried with garlic and parsley and presented in a way that it looks like a pie without a crust.[1]
Tombet is the Majorcan version of theOccitanratatouille or the Catalansamfaina. Influenced by those dishes, nowadays some people addzucchini to the mixture, but this is a vegetable that is not present in the original dish.[2]
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