Tombet in a terracotta plate
Course Main course
Place of origin Spain
Region or state Majorca
Main ingredients Potatoes, aubergines and red bell peppers
Cookbook: Tombet  Media: Tombet

Tombet (Catalan pronunciation: [tumˈbɛt], locally: [tomˈbət] or [tumˈbət]; Spanish: tumbet) is a traditional vegetable dish from Majorca. 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 good vegetarian dish.


Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. 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 the Occitan ratatouille or the Catalan samfaina. Influenced by those dishes, nowadays some people add zucchini to the mixture, but this is a vegetable that is not present in the original dish.

See also


This article is issued from Wikipedia - version of the 10/7/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.