Andorra
Traditional Trinxat de Muntanya Recipe Andorran Dish
Chef-tested recipe
Trinxat de muntanya, also known as trinxat amb rosta, is a traditional winter dish from Andorra and the surrounding Pyrenean region.
The name comes from the Catalan word trinxar, meaning to chop, crush, or mash. Winter cabbage and potatoes are boiled until very tender, mashed together, flavored with garlic and rendered pork fat, and then browned in a frying pan until a golden crust forms.
For me, this is mountain cooking at its most honest. The ingredients are simple and practical, but the final dish is deeply satisfying. The inside should remain soft and rustic, while the outside develops a crisp, caramelized surface.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
For the Trinxat
- Winter green cabbage, roughly chopped: 1,000 g
- Potatoes, peeled and cut into chunks: 1,300 g
- Garlic, thinly sliced: 25 g
- Streaky bacon or cured pork belly, cut into thick slices: 300 g
- Extra-virgin olive oilpaid link: 50 ml
- Fine saltpaid link: 12 g
- Water for boiling: as needed
- Traditional Salted-Fish Garnishpaid link
- Salted sardines or salted herring, desalinated and cut into piecespaid link: 120 g
Method
Desalt the fish Place the salted sardines or herring in cold water. Soak according to their salt level, changing the water several times. Drain, remove any remaining bones if necessary, and cut into small serving pieces. Keep chilled until needed.
Prepare the cabbage Remove damaged outer cabbage leaves. Cut the cabbage into large pieces and rinse well. Place the cabbage in a large pot. Cover with water and add half of the salt.
Begin cooking the cabbage Bring the pot to a boil. Reduce to a steady simmer. Cook the cabbage for approximately 15 minutes, or until it begins to soften.
Add the potatoes Add the potato chunks to the partly cooked cabbage. Continue simmering for 20 to 25 minutes. The potatoes should become very tender and should begin to break apart around the edges.
Drain thoroughly Drain the cabbage and potatoes in a large colander. Let them sit for 5 minutes so excess water can escape. Poorly drained vegetables can make the trinxat wet and difficult to brown.
Brown the garlic Heat the olive oil in a wide frying pan over medium heat. Add the sliced garlic. Cook until lightly golden and fragrant. Remove the garlic with a slotted spoon and set aside. Do not let it become dark or bitter.
Cook the pork Place the streaky bacon or cured pork belly in the same pan. Cook over medium heat until the fat renders and the pork becomes crisp and golden. Remove the pork and keep it warm. Leave the rendered fat and oil in the pan.
Mash the vegetables Return the drained cabbage and potatoes to the cooking pot. Add the browned garlic and most of the rendered pork fat. Mash and chop the mixture with a potato masher, sturdy spoon, or skimmer. The mixture should become well combined but should retain a slightly rustic texture. Taste and add the remaining salt only if needed.
Shape the trinxat Return the frying pan to medium heat. Add a small amount of olive oil if the pan looks dry. Spoon the cabbage-and-potato mixture into the pan. Press it into a thick, even, round cake resembling a large omelette.
Brown the first side Cook over medium-low heat for 8 to 10 minutes. Do not move the mixture too early. The underside needs time to develop a firm golden crust. Gently shake the pan to check whether the trinxat releases from the surface.
Turn the trinxat Place a large flat plate over the frying pan. Carefully invert the trinxat onto the plate. Slide it back into the pan with the uncooked side facing down. Add a small amount of oil around the edge if necessary.
Brown the second side Cook for another 6 to 8 minutes. The second side should become golden and lightly crisp. The center should remain soft and moist.
Rest and serve Transfer the trinxat to a serving plate. Rest for 5 minutes. Arrange the crisp pork slices on top. Add small pieces of desalinated salted sardine or herring around the dish. Serve warm.
Beginner Technique Notes
Drain the cabbage and potatoes thoroughly. Excess moisture prevents proper browning.
Cook the potatoes until they begin breaking apart. Their starch helps hold the trinxat together.
Use medium-low heat when forming the crust. High heat can burn the outside before the cake becomes stable.
Do not turn the trinxat too early. Wait until the underside has formed a clear crust.
Use a plate wider than the frying pan when flipping the cake.
Tips and Variations
Chef Tip: Let the drained vegetables release steam for several minutes before mashing. Drier vegetables create a crisper surface.
Individual Portions: Shape smaller trinxat cakes and fry them separately for easier turning.
Extra-Crisp Version: Use a cast-iron frying pan and add a little additional rendered pork fat before browning.
No Fish Version: The salted fish may be omitted, although it appears in the documented Andorran home-style version.
Vegetarian Variation: Omit the pork and salted fish and cook the garlic in olive oil. This is not the traditional trinxat amb rosta.
Leftover Version: Refrigerated boiled cabbage and potatoes can be mashed and fried the following day.
Authenticity Notes and Substitutions
Traditional Andorran trinxat is centered on winter cabbage, potatoes, garlic, pork fat, and crisp bacon or cured pork.
The official Andorran home-cooking recipe also includes desalinated salted sardines or herring as a garnish.
Use a firm winter cabbage with substantial leaves rather than delicate salad cabbage.
Streaky bacon is the closest widely available substitute when Andorran cured pork belly is unavailable.
Salted sardines or salted herring should be soaked before serving to remove excess salt.
Do not add cream, cheese, eggs, or flour to the main recipe. The potatoes provide the binding structure.
Serving Ideas
Serve trinxat with
- Crisp cured pork belly
- Desalinated salted sardines or herring
- Grilled Andorran sausage
- Roasted meats
- Fried eggs
- Crusty country bread
- Tomato salad
- Pickled vegetables
- Andorran cheese
- Escudella
Storage
Chiller: Up to 3 days
Freezer: Up to 1 month
Best reheating method: Frying pan
Store the trinxat in a covered container after it has cooled completely.
Reheat in a lightly oiled frying pan over medium-low heat until hot and crisp on both sides.
Avoid prolonged microwave reheating because it softens the crust.
Store the pork and salted fish separately when possible.
Nutritional Value
Nutrition values are estimates and may vary depending on the cured pork, salted fish, oil absorption, cabbage, and serving size.
Allergen Notes
Contains fish when served with salted sardines or herring.
May contain sulphites or other preservatives depending on the cured pork and salted fish.
Naturally gluten-free when all processed ingredients are certified gluten-free.
Naturally dairy-free.
Naturally egg-free.
Naturally nut-free.
Frequently Asked Questions
What is trinxat de muntanya?
Trinxat de muntanya is an Andorran and Pyrenean dish made by boiling cabbage and potatoes, mashing them together, and frying the mixture until golden.
What does trinxat mean?
The name comes from the Catalan verb trinxar, which means to chop, crush, or mash.
What is trinxat amb rosta?
Trinxat amb rosta is trinxat served with crisp pork belly or bacon.
Why are salted sardines or herring included?
Salted fish appears in a documented Andorran home-cooking version and provides a sharp, salty contrast to the mild cabbage and potatoes.
Can I leave out the salted fish?
Yes. The cabbage, potatoes, garlic, and pork remain the central components of the dish.
Why is my trinxat falling apart?
The vegetables may contain too much water, the potatoes may not be sufficiently tender, or the first side may not have browned long enough before turning.
Can I prepare trinxat ahead?
Yes. Boil and mash the vegetables ahead, refrigerate them, and fry the trinxat shortly before serving.
Can I make individual trinxat cakes?
Yes. Smaller cakes are easier to turn and develop more crisp surface area.
What cabbage should I use?
Use a firm winter green cabbage. Savoy cabbage also works well when traditional winter cabbage is unavailable.
Can I make trinxat without pork?
Yes, but it becomes a vegetarian adaptation rather than traditional trinxat amb rosta.
What should the finished texture be?
The exterior should be golden and lightly crisp, while the inside should remain soft, moist, and rustic.
Can I freeze trinxat?
Yes. Freeze cooked portions and reheat them in a frying pan to restore the crust.