National Dish Spain: Trinxat (Recipe)
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Meet Trinxat, a wonderfully rustic dish from the Catalan Pyrenees that turns the humblest of ingredients into pure comfort food. This hearty classic brings together soft potatoes and earthy savoy cabbage, gently fried until golden and crisp at the edges. Simple, warming and full of mountain character, it is the kind of plate that tells a story of tradition and hospitality. Bring a taste of Catalonia straight to your own table.
About Trinxat
Trinxat is a hearty national dish of Spain, especially cherished in the region of Catalonia. It pairs the simplicity of potatoes with the flavours of savoy cabbage and a handful of seasonings. The dish does more than taste good — it carries a story of Catalan tradition and warm hospitality. If you are looking for something both filling and rich in culture, Trinxat is exactly the right choice.
Ingredients (serves 1–2)
- 300 g potatoes
- 200 g savoy cabbage
- 1 onion
- 2–3 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 100 g bacon or sausage
Shopping for the ingredients
To make Trinxat at its best, you will want fresh, good-quality ingredients. Visit a local market or an organic grocer to be sure of the freshest potatoes and the finest savoy cabbage. Look for vegetables that are crisp and free of bruising, as this makes a real difference to the finished dish. If you would like to add meat, choose fresh products from trusted suppliers in the same way.
Preparing the dish
Begin by getting the ingredients ready so the cooking runs smoothly. Peel the potatoes and cut them into even pieces to keep the cooking time consistent. Wash the savoy cabbage thoroughly and slice it into smaller, more manageable pieces. The onion should be diced so it caramelises nicely in the pan and adds extra depth of flavour.
Step-by-step instructions
- Bring the potatoes to the boil in salted water and cook until soft, around 15–20 minutes.
- Meanwhile, heat the olive oil in a pan and add the diced onion along with the savoy cabbage. Sauté over medium heat until both are soft and fragrant.
- Drain the cooked potatoes and combine them well with the cabbage and onion in a bowl.
- Using a potato masher, crush the mixture, mashing it coarsely or finely to your liking.
- Return everything to the pan and fry for a few minutes, stirring occasionally, until golden brown.
- If you like, add pre-fried bacon or sausage for extra flavour.
- Season to taste with salt and pepper and serve warm.
Gluten-free / lactose-free version
Trinxat is naturally gluten-free and lactose-free, as long as you do not add any ingredients containing lactose. If you choose to include sausage, make sure it is gluten-free too. It is well worth checking the ingredient lists when shopping to rule out any hidden sources of gluten. That way you can enjoy the dish with complete peace of mind.
Tips for vegans and vegetarians
For a vegan version of Trinxat, simply leave out the bacon or sausage. A pinch of smoked paprika works beautifully in their place, lending a lovely smoky note. Use plant-based oil to fry the onion and savoy cabbage as well. These small adjustments still deliver a rich aroma and turn the dish into a thoroughly satisfying vegan meal — much like the comforting Espinacas con Garbanzos.
More tips and tricks
A few simple tricks can make Trinxat even tastier. Try cooking the potatoes a little longer for a creamier consistency. A pinch of nutmeg can harmonise wonderfully with the other flavours and give the dish a special touch. It also pays to heat the pan thoroughly beforehand, so the potatoes develop a lovely golden crust.
Adapting the recipe to your taste
Trinxat is an extremely flexible dish that adapts easily to personal preference. Feel free to add other vegetables such as carrots or parsnips to fold in extra flavours. Playing with herbs like thyme or rosemary can lift the taste even further. Experiment until you find your own perfect blend!
Ingredient substitutions
If you are after a gluten-free garnish, try roasted chickpeas in place of ordinary bread on the side. They are not only wholesome but also bring an interesting flavour of their own. Instead of the classic savoy cabbage, you can also use kale, which offers similar nutrition and an appealing texture. Substitutions like these keep the dish varied and let you tailor it to what you have on hand.
Drink pairing ideas
A variety of drinks pair well with Trinxat, depending on your taste. A well-chilled white wine from the region, such as a Catalan Penedès, complements the dish’s hearty flavours beautifully. If you would rather go alcohol-free, a fresh lemon or lime juice topped up with sparkling water makes a refreshing choice. These drinks round off the meal perfectly.
Serving and presentation ideas
Presentation matters when you want the dish to look as good as it tastes. Serve Trinxat in an attractive bowl or on a flat plate, garnished with fresh herbs such as parsley or chives. A drizzle of olive oil over the top adds a glossy finish. This way you enhance not just the flavour but the whole appearance of the meal.
A bit of history
Trinxat has its roots in the rural cooking of Catalonia, where people relied on natural, seasonal ingredients to make flavourful meals. Historically it was regarded as a kind of peasant food, offering a nourishing and filling plate. Today, however, it is far more than a simple dish — it is celebrated in many restaurants as a proud tradition of Catalan cuisine. It sits comfortably alongside other rustic mountain favourites within wider Spanish cuisine, from shepherd’s fare like Migas de Pastor to the warming Puchero Andaluz.
More recipe ideas
Summary: Trinxat
Trinxat is a traditional Catalan dish that is easy to prepare and full of flavour. With its combination of potatoes, savoy cabbage and aromatic seasonings, it brings a piece of Spanish culture to your table. Whether you make it vegan or in the classic style, Trinxat is sure to please every palate. Give it a try and savour the flavours of Catalonia!
