What is Tombet?
Majorca is the biggest Spanish island and you can tell by their gastronomy. The island is distinct and some of the local dishes are too. For example the pizza-like Coca de Trampó, which is one of our favorites. Another favorite? Tombet! It’s pure, it’s honest, it’s easy, it’s delicious, it’s veggies. It does take some time to prepare. But the result is rewarding.
Sometimes it’s considered a version of ratatouille. Or the Majorcan version of the Catalan Samfaina. But there’s a very clear distinction: this is a layered oven dish. The ingredients are put in different layers which makes the distribution very evenly.
- Kitchen paper
Serves 2-3 as a side dish
- 2 big potatoes, peeled and sliced in slices of ½ cm (⅕ inch)
- 1 big eggplant, sliced in slices of ½ cm (⅕ inch)
- 2 red bell peppers, sliced in slices of ½ cm (⅕ inch)
- 1 onion, sliced in slices of ½ cm (⅕ inch)
- 5 tomatoes, diced (Some recipes substitute with passata. You can do so, but you will definitely sacrifice flavor.)
- 4 cloves of garlic, thinly sliced
- 2 bay leaves
- 5-6 branches of parsley
- Olive oil
- Pepper and salt
How to make Tombet
Wait time: 60 min. | Prep time: 10 min. | Cook time: 30 min. | Wait time: 25 min.
- First slice the eggplant into slices of ½ cm each. Sweat the eggplant. Do so by sprinkling them with ample salt on either a kitchen towel or in a colander (with something underneath as moist will come out of the eggplant). Let stand for about 60 minutes.
- Peel 2 potatoes and slice in slices of about ½ cm.
- Peel 4 cloves of garlic and slice thinly.
- In a saucepan, heat 60 ml (4 tablespoons) of olive oil and fry the potatoes and garlic at the same time. Add extra olive oil if needed. Shake the pan regularly (especially in the beginning).
- After about the 10 minutes the potatoes and garlic should have a golden color. Take them out with a slotted spoon and place them on kitchen paper to drain excess oil.
You might have to take out the garlic a bit earlier if it starts to brown.
- Preheat the oven at 180° C (350° F).
- Meanwhile slice 2 red bell peppers and the onion into slices of ½ cm.
- In the same oil as the potatoes and the garlic, bake/fry the sliced red bell peppers until they become soft. This should take about 5 minutes.
- Take out the red bell pepper slices and put them on kitchen paper too.
- Fry the onion in the same oil. Add extra oil if needed.
- Take out the onion and drain on kitchen paper too.
- Rinse the eggplant and fry in the same pan and with the same oil (with some extra added). Fry until the eggplant becomes soft and golden.
- Seed the tomatoes and chop them into small cubes.
- Take a bit of the olive oil you still have and start baking the tomatoes.
- Add 2 bay leaves and keep stirring.
- Chop up 4 branches of parsley (keep 2 aside for garnishing) and add to the tomatoes.
- If the tomatoes get soft, you can mash them a bit more with a fork if you like it a bit more saucy. After a good 5 minutes your tomato sauce is ready (and still has a tomato structure).
- Take a tiny bit of oil to cover the bottom of an oven dish slightly. Now start building your tombet layer by layer.
– Cover the bottom first with the potatoes.
– Then add a layer of onion.
– Followed by a layer of red bell pepper.
– The next layer is eggplant.
– Cover everything by the tomato-sauce that you just made (leave the bay leaves and parsley in).
- Put in the oven for 25 minutes.
- After 25 minutes take out of the oven and garnish with parsley.
Serve with rice or bread for a complete meal.
Wait: 60 min.
Prep: 10 min.
Cook: 30 min.
Total: 100 min.
Ingredients: potato, onion, eggplant, red bell pepper, olive oil, tomato, bay leaf, parsley, garlic
Type of meal: side dish, main dish