Trinxat — meaning 'chopped' in Catalan — is Andorra's beloved mountain comfort food. Boiled cabbage and potato are mashed together, shaped into a round cake, and pan-fried until a golden crust forms, then topped with crunchy strips of bacon. Simple, satisfying, and deeply Alpine in character.
Serves 4
Cook cabbage and potatoes together in salted boiling water for 20 minutes until very tender. Drain thoroughly.
Mash the drained vegetables together with garlic, salt, and pepper until combined but slightly textured — not completely smooth.
In a large non-stick skillet, fry bacon until crispy. Remove and set aside, leaving the fat in the pan.
Add olive oil to the bacon fat over medium heat. Press the mash into the pan as a flat cake. Cook 8–10 minutes per side until a deep golden crust forms.
Slide onto a plate, top with crispy bacon pieces, and serve immediately.
Drain the vegetables very well — excess moisture prevents a crispy crust.
Press firmly with a spatula while frying for the best crust.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a fried egg on top for a complete meal.
Use smoked pancetta instead of bacon.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh; reheat in a dry skillet to restore the crust.
Trinxat is a staple of the Pyrenean highlands, found in both Andorra and the neighbouring Cerdanya region. It was peasant winter fuel, built from cellar vegetables and cured pork.
Savoy or pointed cabbage are traditional; avoid red cabbage as it discolours the dish.
Omit bacon and fry the cake in olive oil — still delicious.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (260g / 9.2 oz) · 4 servings total
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