What is the traditional layering order of vegetables in a Tumbet dish?

Tumbet is a traditional vegetable dish from the Balearic Islands, particularly Mallorca, that beautifully showcases the Mediterranean flavors through its distinctive layering of vegetables. The traditional preparation begins by thinly slicing the vegetables and frying each type separately before assembling them into a layered stack. This careful frying ensures that each vegetable is perfectly cooked and retains its distinct texture and flavor.

The layering usually starts with a base of sliced potatoes, which provide a hearty foundation for the dish. On top of the potatoes, a generous layer of fried red bell peppers is added, contributing sweetness and vibrant color. Following the peppers, a layer of fried eggplant slices is arranged, offering a tender and slightly smoky taste that balances the sweetness of the peppers. Finally, the stack is topped with sliced zucchini, which brings a fresh, vegetal note to the mix.

After the vegetables are layered, the dish is finished by pouring a rich tomato sauce over the top, allowing it to seep through the layers and unify the flavors. The order of these vegetables—potatoes at the bottom, peppers and eggplant in the middle, and zucchini on top—reflects a traditional practice that also helps the dish maintain its structure when served. This careful arrangement highlights the simplicity and harmony of local produce in Tumbet, making it a beloved and iconic element of Mallorcan cuisine.