Andorran Cabbage and Potato Skillet Cake with Crispy Bacon

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Trinxat is a humble, hearty classic from the high Pyrenees of Andorra, born from the simple need to stretch a few staples into a satisfying mountain meal. Cabbage and potatoes are boiled, mashed with crispy bacon, then pressed into a golden patty and pan-fried until crackling at the edges. It is rustic comfort food at its purest, traditionally served alongside cured meats or a fried egg.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 21 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 5 gSugar
• 12 gProtein
• 720 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 55 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the cabbage-potato base

• 1 small head green cabbage (about 1.5 lb / 680 g), cored and roughly chopped
• 1.5 lb (680 g) russet potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the bacon and assembly

• 6 oz (170 g) thick-cut bacon or panceta, diced
• 3 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon unsalted butter

Directions

1. Bring a large pot of generously salted water to a boil. Add the potatoes and cook for 8 minutes, then add the cabbage and continue cooking for another 10 to 12 minutes, until both the potatoes and cabbage are very tender.
2. Drain the potatoes and cabbage thoroughly in a colander, shaking off excess water. Return them to the hot pot and let them sit over low heat for 1 minute to evaporate any remaining moisture.
3. Meanwhile, set a large nonstick or cast-iron skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes, stirring occasionally, until the fat renders and the pieces turn deeply golden and crisp.
4. Add the sliced garlic to the bacon and cook for 30 seconds until fragrant, then transfer the bacon and garlic to a plate, leaving the rendered fat in the pan.
5. Mash the drained potatoes and cabbage together in the pot using a potato masher or fork, keeping the texture slightly chunky. Fold in the crispy bacon, garlic, 1 tablespoon of the olive oil, 1 teaspoon of salt, and the black pepper. Taste and adjust seasoning.
6. Wipe out the skillet, add the remaining 2 tablespoons olive oil and the butter, and heat over medium-high until shimmering. Press the potato-cabbage mixture firmly into the pan in an even layer about 1 inch thick, packing it down with a spatula.
7. Cook undisturbed for 6 to 8 minutes, until a deep golden crust forms on the bottom. Carefully flip the cake in sections using a wide spatula (or invert onto a plate and slide back into the pan) and cook the second side for another 5 to 6 minutes until crisp.
8. Cut into wedges and serve immediately, while the crust is still crackling.
9. Per-serving values are estimates.

Cook’s Notes

• Use starchy potatoes like russets or Yukon Golds; waxy varieties will turn gummy instead of fluffy.
• For an extra-authentic touch, finish each wedge with a slow-poached or fried egg and a drizzle of the pan drippings.
• Trinxat is famously reheated: press leftovers into the pan again the next day for an even crispier crust.
• In Andorra, the dish is often served with slices of cured country sausage or country bread to mop up the bacon fat.

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