Zucchini And Potato Gratin, Balearic Style - {Tumbet Balear}

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
1 tablespoon	15ml	Olive oil - plus more
1 tablespoon	15ml	Fine dry bread crumbs
1 1/2 cups	93g / 3.3oz	Diced tomatoes
1/2 teaspoon	2.5ml	Crumbled dried basil
1/2 teaspoon	2.5ml	Sugar
3 teaspoons	15ml	Salt - divided
1 1/2 lbs	681g / 24oz	Boiling potatoes - thinly sliced
1 1/2 lbs	681g / 24oz	Zucchini - cut 1/4" slices
1		Onion - sliced
4		Eggs - beaten with
1 tablespoon	15ml	Water
1		Red bell pepper - roasted, peeled,
		And cut into strips

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

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.

Source:
The Los Angeles Times, 08-14-2002

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