23 Jan

trinxat (Andorran cabbage and potato cake)

Trinxat is a homely Andorran dish of potatoes, cabbage and bacon.

While the recipe differs little from bubble and squeak, frying in olive oil rather than butter, and the addition of garlic and thyme, results in something distinct.

My version of trinxat is adapted from the recipe in the Moro East cookbook, by Sam and Sam Clark.

(serves 6)

  • 1 kg potatoes, peeled and cut into chunks
  • olive oil
  • 150g pancetta cubes or lardons
  • 4 cloves garlic, chopped
  • 4oog Savoy cabbage or spring greens, chopped into bite-size pieces
  • 1 tsp thyme
  • salt and pepper
  • 6 slices proscuitto (or bacon)
  1. Bring a pot of salted water to the boil, and cook the potatoes until just tender. Drain, mash roughly and set aside.
  2. Heat a couple of tablespoons of olive oil in a large frying pan over a medium flame.
  3. Cook the pancetta until it is starting to crisp, then add the garlic and cook a couple of minutes more.
  4. Add the cabbage and thyme, turn the heat to low, and cook for about ten minutes until the cabbage is soft and reduced.
  5. Tip the cabbage into the potatoes, and mash again. Season generously with salt and pepper.
  6. Wipe out the frying pan, turn the heat to high and add a couple more tablespoons of oil.
  7. When the oil is hot, spoon the potato-cabbage mixture into the frying pan, spreading it about to cover the bottom and pressing it level. Lower the heat and cook for five minutes.
  8. Flip the trinxat by placing a large plate over it then quickly inverting the pan.
  9. Add another splash of olive oil to the frying pan, and increase the heat. When the oil is hot, carefully slide the inverted trinxat back into the pan. Lower the heat and brown the other side for five minutes.
  10. While the trinxat is cooking, set the grill to high and cook the proscuitto or bacon slices until crisp.
  11. Serve the trinxat in wedges, garnished with the crispy bacon.

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