Trinxat (Andorran Fried Potato and Cabbage Cake with Bacon)
In short: Boiled potatoes and green cabbage mashed with garlic, pressed into a pan and fried until crisp, topped with crispy bacon. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Trinxat is the mountain dish of the Pyrenees and a favorite in Andorra and the neighboring Cerdanya. Boiled winter cabbage and potatoes are mashed together with garlic, pressed into a hot pan and fried until a crust forms on both sides, then served in wedges with strips of crisp bacon on top. It is cheap, filling and warming, a cold-weather dish for the ski season. The cabbage should be the dark, crinkly winter variety, if you can find it.
Instructions
- Boil the potatoes in salted water for 15 minutes. Add the cabbage to the same pot and cook for 10 minutes more, until both are very tender.
- Drain well and let the vegetables steam dry for 3 minutes, then return them to the pot.
- Heat 1 tbsp of the oil in a small pan and cook the garlic for 1 minute until fragrant but not browned.
- Add the garlic and oil to the vegetables with the salt and pepper. Mash coarsely with a fork or potato masher, leaving some texture.
- Heat 2 tbsp of the oil in a 24 cm (9.5 in) nonstick skillet over medium heat. Press the mixture in firmly in an even layer about 2.5 cm (1 in) thick.
- Cook for 8 to 10 minutes without moving until the base is deep golden and crisp. Slide the cake onto a plate, add the remaining oil to the pan, flip the cake back in and cook for 8 minutes more.
- Meanwhile, fry the bacon strips in a separate pan over medium heat for 6 to 8 minutes until crisp. Drain on paper towels.
- Cut the trinxat into wedges and top with the bacon. Serve hot.
Tips
- Dry the vegetables well after boiling, because excess water makes the mash steam instead of crisp. Mash coarsely so the cake keeps a rustic texture.
- Use dark, crinkled Savoy cabbage if you can find it. Plain green cabbage works too, and a fried egg on top makes the dish heartier.
Questions and answers
What is trinxat?
Trinxat is a Pyrenean dish of mashed potatoes and cabbage fried into a crisp cake and topped with bacon. The name comes from the Catalan word for chopped or mashed.
Can I make trinxat ahead of time?
Yes. Mash the vegetables up to a day ahead and refrigerate them, then fry the cake just before serving. Leftover wedges reheat well in a skillet.
Is trinxat the same as bubble and squeak?
They are similar. Both mix mashed potato and cabbage and fry them into a crisp cake. Trinxat is flavored with garlic and olive oil and served with bacon.
How long does it take to make Trinxat (Andorran Fried Potato and Cabbage Cake with Bacon)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Trinxat (Andorran Fried Potato and Cabbage Cake with Bacon)?
About 490 kcal per serving, with 15 g of protein, 42 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 42 g |
| Fat | 29 g |
| Fiber | 8 g |
| Sugar | 6 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
