Trinxat
Trinxat is a classic dish from Catalonia, specifically from the Pyrenees region of Andorra and northern Spain. Made with potatoes, cabbage, and bacon, this hearty dish is similar to a potato pancake but with a unique smoky, crispy flavor. Traditionally served in winter, Trinxat is a comforting, rustic meal that highlights the simple yet delicious flavors of Catalan cuisine.
Ingredients
- 2 lbs (900g) potatoes, peeled and diced
- 1 lb (450g) green cabbage, chopped
- 1/2 lb (225g) thick-cut bacon or pancetta, diced
- 3 cloves garlic, minced
- 3 tbsp (45ml) olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
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Boil the Vegetables
In a large pot of salted water, boil the potatoes and cabbage together for 20-25 minutes, or until tender. Drain well.
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Mash and Mix
Using a fork or potato masher, mash the boiled potatoes and cabbage together until combined but still slightly chunky.
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Cook the Bacon
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove and set aside.
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Sauté the Garlic
In the same pan, add the minced garlic and cook for 1-2 minutes until fragrant.
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Fry the Trinxat
Add the mashed potato and cabbage mixture to the pan, pressing it down into a thick pancake. Cook for 5-7 minutes until golden brown on one side.
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Flip and Crisp
Carefully flip the Trinxat using a plate or spatula. Add another tbsp of olive oil if needed, and cook for another 5 minutes until crispy.
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Serve and Enjoy
Top with crispy bacon and serve hot.
Serving
Trinxat is best enjoyed as a main dish or a side, often paired with grilled meats, sausages, or a fresh salad. It is a must-try for lovers of rustic and traditional European dishes.
Trinxat is a simple yet flavorful Catalan dish that brings together potatoes, cabbage, and bacon in a crispy, comforting form. Whether served as a main meal or a side, this dish is a perfect way to experience the authentic flavors of Catalonia.
