Summer bake, the Menorcan potato dish restaurants have forgotten

Bep Al·lès/Ciutadella - Menjar d’estiu, also known as a Menorcan baked potato dish, is one of those simple, humble recipes deeply rooted in Menorca’s home cooking that has almost disappeared from restaurant menus. Despite its authenticity, it is difficult to find in establishments across the island, where more sophisticated creations or dishes considered more appealing to visitors have often taken its place.

The recipe is based on basic ingredients: potatoes, ripe tomatoes, onion, garlic, parsley, breadcrumbs, paprika, olive oil, salt and a little sugar. Arranged in layers in a baking dish or traditional pan, these ingredients slowly transform in the oven into a juicy, aromatic dish filled with the flavours of Menorca’s vegetable gardens.

Above all, it is a recipe that makes full use of the summer harvest. When tomatoes reach their perfect ripeness and the gardens produce an abundant crop, menjar d’estiu offers an economical, healthy and easy way to enjoy seasonal produce. The breadcrumbs, garlic, parsley and paprika form a tasty crust over the tomatoes, while the potatoes absorb the juices and olive oil during cooking.

As well as reviving a traditional flavour, this baked dish fits perfectly with current food trends. It is both vegetarian and vegan, prepared without meat, fish or any animal-derived ingredients. It could easily earn a place on Menorcan menus as a side dish, a starter or a main course.

Bringing menjar d’estiu back would mean championing a cuisine rooted in the land, the seasons and the wisdom of home cooking. A simple piece of culinary heritage that deserves to return to the table.