Entree: Andorra – Catalan Pyrenees – Trinxat (Potato and cabbage cake)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and cut into chunks
- 1 lb (450 g) savoy or green cabbage, core removed and thinly sliced
- 6 oz (170 g) pancetta or smoked bacon, diced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 3 cloves garlic, minced
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg (optional but traditional)
- 2 tbsp (30 ml) extra-virgin olive oil or additional butter for frying
- Fresh parsley for garnish (optional)

Instructions

1. In a large pot, cover potatoes and cabbage with salted water and bring to a boil; cook until both are tender when pierced, about 15–20 minutes. Drain well, reserving a few tablespoons of cooking water. While vegetables cook, sauté the diced pancetta in 2 tbsp (30 ml) olive oil in a skillet over medium heat until crisp; add 3 cloves minced garlic at the end and cook 30–60 seconds until fragrant, then remove from heat. Mash the drained potatoes and cabbage together coarsely with 1 tbsp (15 g) butter, fold in the crisp pancetta and garlic, season with 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper and 1/8 tsp (0.5 g) nutmeg, adding a tablespoon or two of the reserved cooking water if the mixture seems dry.
2. Heat 2 tbsp (30 ml) extra-virgin olive oil or additional butter in a large nonstick skillet over medium-high heat. Shape the mash into one large cake or 4 smaller patties and transfer to the skillet, pressing lightly; fry until well browned and crisp on the bottom, about 6–8 minutes, then flip and brown the other side, another 5–7 minutes. Transfer to a warm plate, garnish with chopped parsley if desired, and serve immediately while crisp and hot.