The tumbet can be eaten warm or cold. It can also be served with some loin, ribs or lamb ribs. It is so versatile that it can be served as a main dish and is an ideal dish for vegetarians. It can also be enjoyed together with meat and fish such as amber mackerel, llampuga or stockfish.
The preparation is simple, although it does some work: the courgette, aubergine, pepper and potato slices are fried separately. These slices are stacked in layers. First, the potatoes as a basis, then the zucchini and the eggplant and last, the pepper. The whole is overlaid with tomato sauce - and off into the oven, so that the taste of the various ingredients melts.
It is a clear example of the benefits of the Mediterranean diet. The recipe dates back to the 16th century, when potatoes and tomatoes first came to Europe. As in the Pere d'Alcántara recipe book, La cuyna mallorquina (Mallorcan cuisine) from the 19th century, there was a variation of potatoes, peppers, tomatoes and garlic served with boiled meat. Thus it is a modification of the Catalan samfaina or the French ratatouille and a relative of the Greek musaka.
The cellers of the island cannot do without the tumbet mallorquin. They serve it throughout the year in terracotta terrines. In the summer, it is a delicious cold dish. Whether warm or cold, whether at home or in the restaurant, you should definitely try this delicious dish.