Perol menorquín

It is a very popular dish in Menorca, in every home it can be prepared in different ways, but it maintains its tradition with a delicious flavour. The ingredients can be to taste without avoiding the fundamental steps to maintain the tradition, adding a layer of potatoes, over a layer of sliced tomatoes.


These layers must be covered with breadcrumbs, parsley and garlic, then prepared in the oven and left to gratinate. When ready, it can be distinguished as a delicious Menorcan lasagne. Although its basic ingredients are few, its flavour is unique, and it will depend on taste and needs to enrich its flavour with more ingredients.


This dish should be prepared in an earthenware casserole to maintain the typical flavour it guarantees. Many people usually add fish, seafood or meat to complement it.

Imagen de perol menorquín
Imagen de perol menorquín
Imagen de perol menorquín
Imagen de perol menorquín

Characteristics of the perol menorquín

  • Origin of the perol menorquín

    This is a classic Menorcan dish. Perol menorquín is based on potatoes and tomatoes and can be served with meat or fish.

  • Elaboration

    In an earthenware dish, add layers of potatoes, lamb chops and tomatoes and cover with breadcrumbs. Add water to cover the potatoes and bake in the oven.

  • Characteristics

    There are as many recipes as there are houses in Menorca. Each house has its own recipe, adding fish or meat depending on what they have.

Recipe of Perol menorquín

Preparation time: 1 hour

Difficulty: easy

Ingredients for 4 persons

1 kg potatoes

1 kg of tomatoes

3 cloves of garlic

1 bunch of parsley

4 tablespoons of breadcrumbs

8 tablespoons of extra virgin olive oil

1 tablespoon of sugar


Preparation of the recipe

Peel the potatoes, cut them into medium-sized slices and soak them in water. Clean the tomatoes and cut them into slices.
Place the potatoes in the bottom of an earthenware casserole dish, slightly overlapping each other to form a layer. Place the tomatoes on top in this way, until the potatoes are covered. Salt and sprinkle the tomato slices with a spoonful of sugar.
While the oven is heating up to 190 degrees, finely chop the garlic and mix it with the chopped parsley and breadcrumbs. Cover the pan with the mince and add a good drizzle of oil. Put the casserole in the oven and cook the dish for half an hour. Then lower the heat to 140 degrees and cook for another 20 minutes.
It can be served hot or cold, as an accompaniment to various meat and fish dishes. It is also possible to cook pieces of meat or fish in the casserole at the same time, placed under the cover of tomatoes.

Source of the recipe: Fundació Destí Menorca, Menorcan cuisine of yesterday and today