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Tombet-Potatoes with vegetable sauce

I’ve already introduced you to the book “Cuisine of Balearic Islands” when posting the recipe for Еnsaimadas. Today I would like to share with you one more recipe – Tombet. Tombet is a typical dish for Mallorca, simple but very good. It is served to garnish baked fish or roasted leg of lamb. I will give you the original recipe and share my adjustment in the comments.

Tombet-Potatoes with vegetable sauce

  • 3 medium-sized potatoes
  • 2 medium-sized red peppers
  • 1 medium-sized aubergine
  • 5 ripe tomatoes
  • 3 cloves garlic
  • 100 ml olive oil
  • Salt, black pepper
  • Dice the aubergine, sprinkle with salt and allow to stay in a colander for 30 min, remove the extra moisture
  • Make a cross on the top of tomatoes, blanch in boiling water (30 sec) and quickly transfer under cold water, peel the skin off and chop the flesh
  • Slice the potatoes, peppers and garlic
  • Heat half of the oil in a pan and fry the potato slices until golden, add aubergine and pepper
  • Cook for 6-8 min until potato is ready, stirring very gently
  • Transfer the vegetables into a hot plate (pan, serving dish)
  • Heat the rest of the oil in a pan, fry the garlic, add tomatoes, salt, pepper and allow to simmer until the sauce thickens a bit
  • Pass the sauce through the sieve and pour over potatoes.

The original recipe calls for 200 ml of olive oil. In my opinion, even 100 ml is a bit too much, it really depends on your taste. I used 3 tomatoes only and Tomatе frito. I also added 1 small sweet onion and small chilli (deseeded). If you wish, at the end you can bake the potatoes with the vegetables in the oven for 6-8 min at 200C. I recommend to top the vegetables with freshly chopped herbs while serving.