Mallorcan tumbet: Mediterranean flavor full of extra virgin olive oil

Tumbet de Mallorca

The Mallorcan tumbet is an emblematic recipe of Balearic gastronomy, especially appreciated for its intense Mediterranean flavor and the essential use of extra virgin olive oil from Mallorca. This dish reflects the essence of the Mediterranean diet: fresh ingredients, simple preparation and flavors reminiscent of summer.

Its peasant origin makes it a symbol of the rural Mallorcan tradition, being historically prepared with the vegetables available in family gardens. Traditionally, tumbet is prepared in clay pots, a material that distributes heat evenly and enhances the flavor of the food.

This artisanal preparation adds cultural value, making the tumbet an authentic representation of the island’s gastronomic customs, and enriching its appeal to visitors seeking a genuine immersion in the local culture.

Contenidos / Contents

Ingredients (4 persons)

2 large eggplants
2 medium zucchini
3 medium potatoes
2 red peppers
500 g ripe tomatoes
2 cloves of garlic
200 ml of extra virgin olive oil from Majorca
Salt and pepper to taste

Tools needed

Deep frying pan
Earthenware casserole or baking dish
Absorbent paper
Sharp knife
Cutting board
Oven (optional)

Instructions

Prepare the vegetables: Wash all the vegetables. Cut the eggplants, zucchini and potatoes into thin slices. Cut the peppers into strips and finely chop the tomatoes and garlic.
Fry the vegetables: Heat plenty of extra virgin olive oil in a deep frying pan and fry the potatoes first until golden brown. Remove and set aside on absorbent paper. Continue with the eggplants, zucchini and finally the peppers, reserving each vegetable separately after frying.
Prepare the tomato sauce: Remove part of the oil, leaving a small amount in the pan. Sauté the chopped garlic and add the crushed tomatoes. Cook slowly until a thick and aromatic sauce is obtained. Season with salt and pepper to taste.
Assemble the tumbet: In an earthenware dish place a layer of potatoes, followed by eggplants, zucchini and peppers. Cover with the homemade tomato sauce.
Final baking (optional): Heat briefly in a preheated oven at 180°C for about 10 minutes to unify flavors.

DELIGHT.

The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.

ENJOY IT

Protip!

To preserve the texture of the vegetables and prevent them from becoming excessively oily, drain each batch on absorbent paper towels and add a little salt while they are still hot. Also, if you can, let the assembled tumbet rest for a few hours before serving or even overnight: the flavors integrate better and the sauce penetrates the layers, enhancing the whole. Served at room temperature or slightly warm, this is when it reaches its maximum expression.

Variations

Tumbet with fish: Accompany the tumbet with grilled white fish fillets for a more complete dish.
Tumbet with fried egg: Add fried eggs on top of the tumbet just before serving, enhancing its flavor and texture.
Aromatic herbs: Flavor the tomato sauce with fresh basil or thyme for a special touch.

Nutritional values per serving (approximate)

Calories: 350 kcal
Fat: 20 g
Carbohydrates: 35 g
Protein: 5 g
Dietary fiber: 6 g

Frequently Asked Questions (FAQs)

Can I prepare tumbet in advance? Yes, tumbet is an ideal dish to prepare in advance. Its flavors even improve the next day.

What is the best olive oil for tumbet? Always use extra virgin olive oil, preferably of Mallorcan origin (DO Oli de Mallorca) for its flavor and quality.

Can I use other vegetables in tumbet? Although the classic tumbet has eggplant, zucchini, potatoes, peppers and tomatoes, you can adapt the recipe using other Mediterranean vegetables according to the season.

Miguel Miralles

Miquel Miralles, Treurer's CEO, is part of the owner family, being already the second generation involved in the project. He has a background in economics and law, and has taken numerous courses related to foreign trade, olive agronomy and extra virgin olive oil production techniques. His training and experience of more than 15 years in the world of olive oil are her guarantee to lead this project.