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Categories: Main courses, Vegetarian

Zucchini and potato gratin, Balearic style (Tumbet Balear)

There are recipes you dabble with, trying them once before moving on to others. Then there are the ones that stick with you, that become part of your everyday repertoire. They don't need to be especially fancy--in fact, usually they're ... Read more

Active work time: 45 minutes | Total preparation time: 1 hour, 15 minutes | Serves 6 to 8
  • 1/4 cup plus 1 tablespoon olive oil, plus more for preparing pan
  • 1 tablespoon fine dry bread crumbs
  • 1 1/2 cups diced tomatoes
  • 1/2 teaspoon crumbled dried basil
  • 1/2 teaspoon sugar
  • 3 teaspoons salt, divided
  • 1 1/2 pounds boiling potatoes, thinly sliced
  • 1 1/2 pounds zucchini, cut in 1/4-inch slices
  • 1 onion, sliced
  • 4 eggs, beaten with 1 tablespoon water
  • 1 red bell pepper, roasted, peeled and cut into strips

Step 1Heat the oven to 350 degrees. Oil a 13-by-9-inch baking pan or casserole and dust with the bread crumbs.

Step 2Heat 1 tablespoon of the oil in a saucepan over medium heat and add the tomatoes, basil, sugar and 1 teaspoon of the salt. Cook the tomatoes until the liquid is reduced, 10 minutes. Set aside.

Step 3In a large skillet, heat the remaining 1/4 cup of oil and fry the potato slices slowly, turning to cook evenly, until they are fork-tender, about 15 minutes. They do not need to brown. Sprinkle the potatoes with 1 teaspoon of the salt while they are cooking. Remove the potatoes from the skillet and spread in the bottom of the baking pan.

Step 4Add the zucchini and onion to the oil remaining in the skillet and cook over medium heat until the zucchini is fork-tender, about 10 minutes. Sprinkle with the remaining 1 teaspoon of salt.

Step 5Pour a quarter of the beaten eggs over the potatoes. Spread the zucchini and onion over the potatoes. Add another quarter of the eggs. Lay strips of roasted pepper over the zucchini and pour a quarter of the eggs over. Top with the tomato sauce. Pour the remaining egg over the casserole.

Step 6Bake 25 minutes. Let set for 5 minutes before serving.

Each of 8 servings:
178 calories; 637 mg sodium; 103 mg cholesterol; 8 grams fat; 2 grams saturated fat; 23 grams carbohydrates; 6 grams protein; 3.03 grams fiber.
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