Trinxat is a classic dish from Catalonia, specifically from the Pyrenees region of Andorra and northern Spain. Made with potatoes, cabbage, and bacon, this hearty dish is similar to a potato pancake but with a unique smoky, crispy flavor. Traditionally served in winter, Trinxat is a comforting, rustic meal that highlights the simple yet delicious flavors of Catalan cuisine.

Ingredients

2 lbs (900g) potatoes, peeled and diced

1 lb (450g) green cabbage, chopped

1/2 lb (225g) thick-cut bacon or pancetta, diced

3 cloves garlic, minced

3 tbsp (45ml) olive oil

1/2 tsp salt

1/2 tsp black pepper

Instructions

Boil the Vegetables In a large pot of salted water, boil the potatoes and cabbage together for 20-25 minutes, or until tender. Drain well.

Mash and Mix Using a fork or potato masher, mash the boiled potatoes and cabbage together until combined but still slightly chunky.

Cook the Bacon In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove and set aside.

Sauté the Garlic In the same pan, add the minced garlic and cook for 1-2 minutes until fragrant.

Fry the Trinxat Add the mashed potato and cabbage mixture to the pan, pressing it down into a thick pancake. Cook for 5-7 minutes until golden brown on one side.

Flip and Crisp Carefully flip the Trinxat using a plate or spatula. Add another tbsp of olive oil if needed, and cook for another 5 minutes until crispy.

Serve and Enjoy Top with crispy bacon and serve hot.

Serving Trinxat is best enjoyed as a main dish or a side, often paired with grilled meats, sausages, or a fresh salad. It is a must-try for lovers of rustic and traditional European dishes.

Trinxat is a simple yet flavorful Catalan dish that brings together potatoes, cabbage, and bacon in a crispy, comforting form. Whether served as a main meal or a side, this dish is a perfect way to experience the authentic flavors of Catalonia.