Spanish Tombet

A simple vegetarian dish from Majorca
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Spanish
Keyword: Dairy Free, Gluten Free, Main Course, Vegetarian
Servings: 4 Servings
Calories: 275kcal


  • 1 Aubergine (Sliced)
  • 450 grams Potatoes (Peeled, sliced)
  • 1 Onion (Chopped)
  • 2 Garlic Cloves (Chopped)
  • 400 grams Can Chopped Tomatoes
  • 1 Red Bell Pepper (Sliced)
  • 4 tbsp Olive Oil


  • 2 Bay Leaves
  • 1 tsp Oregano
  • 1 tsp Thyme


  • Cut the aubergine into slices and sprinkle with sea salt on both sides, then place on a paper towel and let it rest for about 20 minutes.
  • Peel the potatoes and cut into slices. In a large frying pan, heat 1 tbsp. of olive oil and fry the potatoes for 5-10 minutes until golden brown.
  • Layer the fried potatoes on the bottom of an ovenproof dish, and season with sea salt and pepper.
  • In the meantime, heat another tbsp. of oil in a pot and fry the onion, ​​garlic, and spices, for about 3 minutes.
  • Add in the chopped tomatoes and bring to the boil. Cook uncovered for about 10 minutes in the meantime, occasionally stir until the sauce is reduced.
  • In the pan, heat another tbsp. of oil and fry the sliced pepper, for about 5 minutes. Layer them on top of the potatoes.
  • Next, pat dry the aubergine heat the last tbsp. of olive oil and fry it for about 5 minutes on each side until golden brown. Arrange the aubergine on top of the peppers.
  • Remove the bay leaves from the tomato sauce and pour it over the layered vegetables.
  • Place in the oven and bake for around 30 minutes in 375 F (190C).



Calories: 275kcal | Carbohydrates: 34g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 1039mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1109IU | Vitamin C: 75mg | Calcium: 73mg | Iron: 3mg