Zucchini and potato gratin, Balearic style (Tumbet Balear) Recipe - Los Angeles Times
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Ingredients
- 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
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