National Dish Andorra: Trinxat (Recipe)
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Meet Trinxat, the rustic mountain dish that captures the soul of Andorra’s Pyrenean kitchen. Humble ingredients — potatoes, savoy cabbage and bacon — are cooked down, mashed together and fried until crisp and golden, then crowned with a fried egg. It is warming, satisfying winter fare that turns a cold day into a cosy one, and it brings the flavours of the high mountains straight to your table.
About Trinxat
Trinxat is a traditional Andorran dish that reflects the rustic cooking of the Pyrenees. Its main ingredients are potatoes, savoy cabbage and bacon, which are cooked together into a hearty, comforting whole. The dish is especially suited to cold days, offering warmth and a real sense of satisfaction. Trinxat is most often fried until crisp in a pan, which gives it its wonderfully golden, textured finish.
Ingredients (serves 1–2)
- 500 g potatoes
- 300 g savoy cabbage
- 150 g bacon
- 2 cloves of garlic
- Salt and pepper to taste
- Olive oil, for frying
- 2 eggs (to serve)
Shopping for the ingredients
When shopping for trinxat, it pays to pick fresh, good-quality produce. The potatoes should be firm and free of soft spots, while the savoy cabbage should look crisp and green to give its best flavour. The bacon, too, should be of good quality to bring depth to the dish. Some markets even offer regional cured bacon, which reinforces the traditional character of trinxat.
Preparing the dish
Preparing trinxat is straightforward and does not take long. First, peel the potatoes and cut them into evenly sized pieces so they cook at the same rate. The savoy cabbage can be roughly chopped, while the garlic cloves are finely diced. The bacon, too, should be cut into small cubes so it fries evenly.
Step-by-step instructions
- Bring the potatoes to the boil in a pan of lightly salted water and cook for about 20 minutes, until soft.
- Heat a little olive oil in a pan and fry the diced bacon and the garlic until the bacon turns crisp.
- Add the chopped savoy cabbage and fry everything together for a further 5–7 minutes, until the cabbage has wilted down.
- Drain the cooked potatoes, mash them, and combine well with the bacon and cabbage mixture.
- Spread the mixture evenly across the pan and fry over medium heat for about 10 minutes, until a golden crust forms.
- Meanwhile, fry the eggs sunny-side up in a separate pan.
- Arrange the trinxat on plates and top each portion with a fried egg.
Gluten-free / lactose-free version
Trinxat is naturally free of both gluten and lactose, as long as you take care to choose the right ingredients. Use pure olive oil and a bacon that contains no gluten-based additives. This means the dish can be enjoyed without worry by anyone with a gluten or lactose intolerance. Trinxat therefore suits a wide range of diets and makes a great option for a varied evening meal.
Tips for vegans and vegetarians
For vegans and vegetarians, trinxat is easily adapted to suit individual needs. The bacon can be swapped beautifully for smoked tofu or a plant-based bacon alternative that offers a similar flavour. For extra depth, you can also add smoked paprika to intensify the aromas. Adding a handful of chopped nuts or seeds makes the dish both tastier and more nourishing.
More tips and tricks
To make trinxat even more delicious, a few extra touches are worth considering. Add some fresh herbs such as parsley or chives, for instance, to bring freshness and flavour. A little freshly grated cheese (or a vegan cheese alternative) can lend the dish an extra creamy note. And a pinch of nutmeg in the mashed potato adds a lovely, distinctive warmth to the aromas.
Adapting the recipe to your taste
The great thing about trinxat is how versatile it is. You can adapt the dish with different vegetables such as kohlrabi or carrots, depending on your preference or the season. If you like a bit of heat, try a lightly spiced version with chilli. The possible combinations are endless, and everyone can bring their own touch to this time-honoured dish.
Ingredient substitutions
If some of the ingredients for trinxat are hard to find, there are plenty of alternatives. Instead of savoy cabbage you can use kale or even spinach for a different flavour. The potatoes can also be replaced with sweet potatoes for a sweeter note. Feel free to experiment with different vegetables and protein sources to create your own personalised trinxat — much as the hearty greens of Espinacs A La Catalana can be given a similar rustic twist.
Drink pairing ideas
The right drink can greatly enhance the experience of both cooking and enjoying trinxat. A robust red wine, such as a Grenache or Merlot, pairs beautifully with the savoury flavours of the dish. Alternatively, a mild craft beer complements the flavours and adds a refreshing lift. For an alcohol-free option, serve a crisp ginger ale or a fruity mocktail.
Serving and presentation ideas
Presentation can heighten the pleasure of trinxat even further. Serve the dish in a rustic pan to stay true to its traditional Andorran style. Decorate the plates with fresh herbs and a drizzle of olive oil for a touch of colour. Placing a fried egg in the centre makes the presentation even more appealing and promises an irresistible meal — a plate that would sit happily alongside classics like Escalivada or Botifarra Amb Mongetes.
A bit of history
Trinxat has its roots in the rural cooking of Andorra and is deeply woven into the region’s history. The dish grew out of the need to make use of simple, nourishing ingredients that were easy to come by locally. It reflects the way of life of the people of the Pyrenees and stands for cosiness and togetherness. Over the years, trinxat has grown into a national dish and remains a much-loved part of Andorran cuisine.
More recipe ideas
Summary: Trinxat
In summary, trinxat is a wonderfully tasty and traditional Andorran dish that is both hearty and simple to prepare. It brings together the delicious flavours of potatoes, savoy cabbage and bacon, offering the perfect meal for cold days. Whether in its classic form or as a vegan version, trinxat brings the culinary culture of Andorra straight to your plate. Let this dish tempt you and enjoy the flavours of the Pyrenees!
