Recipe
🍽️ DINNER
Trinxat
Mountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.
Andorran · easy · serves 4
prep 20 min · cook 30 min
~316 cal · 9g protein · 31g carbs · 17g fat · 4g fiber · 1g sugars · 6g sat fat (estimated, per serving)
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Trinxat is winter mountain food from the high Pyrenees, shared by Andorra and the neighbouring Catalan valleys, and it is best made after the first frosts, which locals swear sweeten the cabbage out in the field. Its name comes from the Catalan trinxar, "to chop up", which is exactly what happens: boiled cabbage and potato are chopped and mashed together into a rough mixture.
That mixture is then pressed into a hot pan with bacon or pork belly and fried until a deep golden crust forms, often flipped to crisp both sides, a little like a rustic hash or a Spanish tortilla made of cabbage and potato. Slices of the fried pork are laid over or through it.
It is frugal highland cooking, born of a place and season with little else to hand, and it turns two of the cheapest winter vegetables into something genuinely satisfying. Warm, crisp-edged, and savoury with pork, trinxat is exactly the food a cold Pyrenean evening calls for.
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Make it yours
✓ Naturally gluten-, dairy-, egg- and nut-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
1 small head winter cabbage, chopped
1.5 lb floury potatoes, peeled
6 oz bacon or pork belly, diced
3 cloves garlic
3 tbsp olive oil
to taste salt
to taste black pepper
Instructions
1
Boil the potatoes and cabbage together in salted water until both are very soft; drain well.
2
Mash them together coarsely with the garlic, salt, and pepper.
3
Fry the bacon (or mushrooms) in the oil until crisp, then reserve half.
4
Press the mash into the pan and fry undisturbed until a golden crust forms, then flip to crisp the other side.
5
Top with the reserved bacon and serve hot.
Andorra la Vella tradition.
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🌏 While it simmers, know your destination
📍
Andorra la Vella. Trinxat is waste-free cooking by design. Winter cabbage that has been through a frost is crushed together with boiled potato and fried in the fat with bacon laid over it, and the full name is trinxat amb rosta. It is shared with the Alt Urgell and Cerdanya on the Catalan side of the border.
🗺️
Andorra. Andorra's mountain cuisine draws on Catalan and French Pyrenean traditions, trinxat (cabbage and potato with pork), hearty stews, and grilled meats. Cured sausage, mushrooms, and Alpine cheese define the table.
🌍
Europe. Europe has written a great deal of its food into law. A regulation of 1992 created the protected designation of origin and the protected geographical indication, tying a name to a place and a method, and an EU evaluation published in 2021 counted more than three thousand registered names across those schemes, from cheeses and hams down to particular shapes of bread.
The story behind this dish is up top, worth a read while the pot works.
More from Andorra
Pa amb TomàquetRustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
EscudellaA mountain stew of meats, beans, and pasta with a big pilota meatball, the winter soul-food of Andorra.
CocaA sweet flatbread scented with anise and topped with sugar and candied fruit, an Andorran festival bake.
Browse all Andorra recipes →
Good to know
Storing it: Stews and braises keep 3 to 4 days refrigerated and often taste better the next day. Reheat gently, adding a splash of water if it has thickened.
Make it a Andorra meal
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Frequently asked questions
What is Trinxat?
Mountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.
Where does Trinxat come from?
Trinxat is a Andorran dish from Andorra la Vella, Andorra.
Can Trinxat be made vegan, gluten-free, or dairy-free?
This Trinxat recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Trinxat safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Trinxat take to make?
About 50 minutes total (20 minutes prep, 30 minutes cooking), serving 4.
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