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All Recipes, Tapas / May 30, 2017

Tumbet Mallorquín – The Spanish Ratatouille

– Tumbet Mallorquín – The Spanish Ratatouille –

We´ve all seen the Disney movie Ratatouille (and if you haven´t, I highly recommend it!), it inspired thousands, if not millions to start eating more veggies, thanks to the classic French Ratatouille Remy created in that movie. In Spain, like most other western European countries, vegetables are a huge part of our diet. Take this Spanish ratatouille for example, known as Tumbet Mallorquín, it is filled with veggies, yet has such an appealing presentation, that most kids want to just dip right into it. Now, whether you love to eat veggies or not, whether your a kid or an adult, with one taste, this Spanish ratatouille will surely become one of your go-to veggie dishes. Watch the video recipe below on how to easily make this Spanish ratatouille, and enjoy the flavors of the Mediterranean. Salud!

Watch the Video Below on How to Make Tumbet Mallorquín – The Spanish Ratatouille

Spanish Ratatouille - Tumbet Mallorquín

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 Cups of Tinned Diced Tomatoes
  • 1 Yukon Gold Potato
  • 1/2 Green Bell Pepper
  • 1/2 Red Bell Pepper
  • 1/2 Zucchini
  • 1/2 Cup Finely Diced Onions
  • 1 Garlic Clove Finely Minced
  • 4 Tbsp Extra Virgin Spanish Olive Oil
  • 1/2 Tsp White Sugar
  • 1 Tsp Dried Oregano
  • 1 Basil Leaf
  • Sea Salt
  • Ground Pepper


  1. Heat a small sauce pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
  2. Once the oil gets hot, add 1 minced garlic, 1/2 cup of diced onions and mix with the oil
  3. After 2 minutes, add 2 cups of tinned diced tomatoes, 1/2 teaspoon of white sugar, 1 teaspoon of dried oregano, sea salt, ground pepper, mix everything together and lower the fire to a LOW heat
  4. Cut 1 yukon gold potato into 1/4 inch thick slices, half of a zuchinni into 1/4 inch thick slices, and half of a green and red bell pepper into 1/4 inch thick strips
  5. Heat a non-stick pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil
  6. Once the oil gets hot, cook each vegetable separately between 5 to 6 minutes (or until tender), add to a plate with paper towels and season with sea salt
  7. Using a circular mold, add some tomato sauce into the mold, then the potatoes, more tomato sauce, the green bell peppers, more tomato sauce, the red bell peppers, more tomato sauce, the zuchinni, and one last layer of tomato sauce
  8. Slowly remove the circular mold
  9. Garnish with a basil leaf
  10. Salud!

Recipe Notes

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1 Comment

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    […] Tumbet MallorquínCourtesy Albert Bevia, Spain on a Fork […]

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