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Trinxat is a stunning crispy-bottomed pancake of mashed potatoes and shredded cabbage, golden at the edges and glistening with bacon fat. Rooted in Andorran mountain culture, this dish fed shepherds and farmers through long winters, transforming humble root vegetables into something unexpectedly delicious. Traditionally served as a warming main course at family dinners and mountain gatherings, Trinxat exemplifies the resourcefulness of Pyrenean cooking. The key to success is achieving that perfect crispy exterior while keeping the inside tender and infused with bacon and garlic flavors.
In a large pot, bring water to a boil. Add the chopped cabbage and potatoes. Cook until the potatoes are tender and the cabbage is soft, about 15-20 minutes. Drain well.
In the same pot or a large mixing bowl, mash the cabbage and potatoes together until well combined. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until it is crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
Add the minced garlic to the skillet with the bacon fat and cook for about 1-2 minutes, until fragrant and lightly golden.
Add the mashed cabbage and potatoes to the skillet with the garlic. Stir well to combine and press the mixture down into the skillet to form a thick pancake.
Cook over medium heat until the bottom is golden brown and crispy, about 5-7 minutes. Carefully flip the mixture (you can use a plate to help flip it) and cook until the other side is golden and crispy.
Transfer the trinxat to a serving platter. Sprinkle the cooked bacon over the top and garnish with freshly chopped parsley. Serve hot.
Trinxat is a traditional Andorran dish made from mashed potatoes and shredded cabbage, bound together and fried until golden and crispy on both sides. Bacon adds smoky depth while garlic infuses the entire pancake with aromatic flavor.
Trinxat originates from Andorra's rural mountain communities, where it sustained shepherds and farmers through harsh winters. The dish reflects the resourcefulness of Pyrenean cuisine and remains a cherished comfort food.
The core ingredients are potatoes, green cabbage, bacon, garlic, and olive oil. Some recipes include a touch of butter for additional richness, and fresh parsley as a finishing garnish.
Drain your cooked vegetables very thoroughly to avoid a soggy pancake. Form a thick patty in the skillet and don't rush the browning process. Using the bacon fat for frying ensures maximum flavor, and flipping with the help of a plate makes it easier to achieve that perfect golden crust.
Serve Trinxat as a hearty main course with a simple green salad and crusty bread to soak up the flavorful oils. It pairs well with grilled meats or sausages for an even more substantial meal, and a crisp white wine complements beautifully.