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Trinxat

Trinxat - Andorra’s National Food

Respected Andorran culinary creation Trinxat captures the core of Catalan mountain cuisine. Made sautéed in pork fat or bacon until it achieves a golden, crisp texture, this simple but savory meal is a harmonic mix of mashed potatoes, cabbage, and garlic. Rising from the Pyrenees, where resources were often scarce, Trinxat maximizes the possibilities of basic, locally grown foods, so reflecting the culinary inventiveness of Andorran homes.

From the Catalan term “trinxar,” which means “to chop,” the etymology of its name captures the dish’s natural rustic quality. Often compared to Irish colcannon or Swiss Rösti, Trinxat has a unique appeal because of the pork’s smoky richness and the wonderful crunch fried food offers. Trinxat captures the spirit of Andorra’s gastronomic legacy as a strong accompaniment or a filling meal in and all by itself.

Trinxat
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Trinxat

Recipe by Travel S HelperCourse: Sides, MainCuisine: Andorran, CatalanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

350

kcal

Renowned Andorra cuisine Trinxat offers a delicious mix of mashed potatoes, cabbage, garlic, and pancetta, all deftly fried to a golden brown. Originating from the Pyrenees, Trinxat uses simple, locally grown foods to highlight the gastronomic inventiveness found in Andorran homes. Originally from the Catalan term "trinxar," which means "to chop," the dish's nomenclature captures its rustic simplicity. Often compared to Irish colcannon or Swiss Rösti, Trinxat has a unique appeal marked by the smoky richness from the pork and the wonderful crunch attained through fried cooking. Emphasizing the core of Andorra's gastronomic legacy, this dish can be a pleasing stand-alone dinner or a complementing side. The process consists in the careful cooking of the pancetta or bacon, the meticulous preparation of the vegetables, then the addition of the mashed potato and cabbage amalgamation. Fried Trinxat is a simple technique; but, to make a more complete meal, sautéed onions or a dash of white wine would improve it.

Ingredients

  • 500g potatoes, peeled and diced

  • 300g green cabbage, roughly chopped

  • 3 garlic cloves, finely chopped

  • 100g pancetta or smoked bacon, diced

  • 3 tbsp olive oil (or pork fat for authenticity)

  • Salt and freshly ground black pepper, to taste

  • Optional: Fresh parsley for garnish

Directions

  • Prepare the Vegetables
  • Fill a large pot with water, add a pinch of salt, and bring to a boil.
  • Add the diced potatoes and chopped cabbage. Simmer for about 15 minutes, or until the vegetables are tender.
  • Drain the boiled vegetables thoroughly.
  • Mash them together coarsely using a fork or potato masher. Aim for a rustic texture, not completely smooth.
  • Cook the Pancetta or Bacon
  • Heat 1 tablespoon of olive oil (or pork fat) in a large skillet over medium heat.
  • Add the diced pancetta or bacon, cooking until crispy. Remove from the pan and set aside. Reserve the fat in the skillet.
  • Flavor the Dish
  • In the same skillet, heat another tablespoon of olive oil.
  • Add the chopped garlic and sauté until fragrant, about 1 minute.
  • Stir the mashed potato and cabbage mixture into the skillet. Mix thoroughly to combine with the garlic and residual pork fat.
  • Fry the Trinxat
  • Spread the mixture evenly in the skillet and press down lightly to form a cake.
  • Cook over medium heat for 5-7 minutes until the bottom is golden and crispy.
  • Carefully flip the Trinxat (use a plate to invert if needed) and cook the other side for an additional 5 minutes.
  • Add the Finishing Touches
  • Mix in the crispy pancetta or bacon and season with salt and freshly ground black pepper.
  • Transfer to a serving plate and garnish with chopped parsley if desired.

Notes

  • Authenticity Tip: Pork fat adds an authentic flavor, but olive oil is a healthier substitute.
  • Variations: Add sautéed onions or a splash of white wine to enhance the dish's depth.
  • Serving Suggestions: Pair with a fried egg or grilled sausages for a complete meal.
Andorra’s National Food - World Of Food
World Of Food

Andorra’s National Food

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