Zucchini and potato gratin, Balearic style (Tumbet Balear)

Time Active work time: 45 minutes Total preparation time: 1 hour, 15 minutes
Yields Serves 6 to 8
Zucchini and potato gratin, Balearic style (Tumbet Balear)

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


Heat 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.


In 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.


Add 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.


Pour 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.


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

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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