Andorran Trinxat
Rooted deeply in the mountainous culinary traditions of Andorra, Trinxat is a simple yet delicious peasant dish that combines the earthy flavors of potatoes, cabbage, and pork. It’s a perfect winter comfort food that warms you from the inside out. Today, you’ll learn to recreate this classic Andorran Trinxat, bringing a taste of the Pyrenees into your kitchen!
Ingredients:
- 1/2 green cabbage, roughly chopped
- 2 large potatoes, peeled and cut into chunks
- 4 slices of smoked bacon, chopped
- 2 cloves of garlic, minced
- 1/2 cup of cooking chorizo, diced (optional)
- Olive oil, for frying
- Salt and pepper to taste
Instructions:
- Begin by boiling the potatoes in salted water until they are tender, which usually takes about 15 minutes. In the last 5 minutes of cooking, add the chopped cabbage to the boiling water with the potatoes.
- While the potatoes and cabbage are cooking, fry the bacon in a large skillet over medium heat until it’s crisp. If you’re including chorizo, add it to the skillet and fry it along with the bacon.
- Once the bacon (and chorizo, if using) is cooked and has released its fat, add the minced garlic to the pan, and sauté until it becomes fragrant. Be careful not to burn the garlic. Remove all contents from the skillet and set it aside on a separate plate.
- Drain the potatoes and cabbage well, and then return them to the pot. Mash the potatoes and cabbage together while still warm. Season with salt and pepper according to your taste.
- Mix the bacon, chorizo (if used), and garlic into the mashed potato and cabbage mixture until everything is well incorporated.
- In the same skillet used for the bacon and chorizo, heat a splash of olive oil over medium-high heat. Add the trinxat mixture to the skillet and press it down to form a large pancake shape about an inch thick.
- Cook for about 5 minutes or until the bottom of the mixture is golden brown and crispy. Carefully flip the trinxat and cook for another 5 minutes to crisp the other side.
- Once the trinxat is crispy on both sides, it’s ready to serve. Slide it onto a platter and cut it into wedges. Serve hot.
Trinxat is traditionally a single large dish; however, you could make individual patties if preferred. This versatile recipe is perfect for a cozy family dinner or as a taste of Andorran culture during a themed meal night. Enjoy your homemade Trinxat with a green salad or your favorite side for a complete meal.
Tips:
- If you’d like a vegetarian version of this dish, you can omit the bacon and chorizo and use vegetable oil or butter for frying instead.
- For extra flavor, some variations of the recipe also include a sprinkle of chopped fresh parsley before serving.
- Make sure to use a non-stick skillet or well-seasoned cast iron pan to prevent sticking when frying the trinxat.