Tombet
 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 |
Tombetortumbetis a traditional vegetable dish fromMajorca,consisting of layers of slicedpotatoes,auberginesandred bell pepperspreviously 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 goodvegetariandish.
Preparation
[edit]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 theOccitanratatouilleor the Catalansamfaina.Influenced by those dishes, nowadays some people addzucchinito the mixture, but this is a vegetable that is not present in the original dish.[2]
See also
[edit]References
[edit]
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