Pyrenean Trinxat, a winter tortilla made with cabbage, potatoes and morcilla

The Pyrenean trinxat is one of the most curious and interesting dishes in the Catalan Pyrenees. Traditional of the region of La Cerdanya, this recipe is presented in different variants depending on the family that prepares it; as it usually happens in almost all the recipes that are inherited from generation to generation. The version we bring you today is in the form of a tortilla, but without eggs, as thanks to the effect of potato starch we can obtain a whole omelette that looks amazing.

Without a doubt, it is a unique recipe that takes advantage of the typical foods of the coldest winter in the mountains: potatoes, slaughtering foods (bacon and blood sausage) and cabbage; the authentic protagonist of winter vegetables.

Pyrenean Trinxat. | Shutterstock

Ingredients for the Pyrenean Trinxat:

  • ½ green cabbage
  • ½ white cabbage
  • 100 g of blood sausage
  • ½ kg of potatoes
  • 100 g of bacon
  • 3 garlic cloves
  • Extra virgin olive oil

How to Make It:

  1. In order to prepare the Pyrenean Trinxat, the potatoes and cabbages must be cooked first. To do this, wash and cut the cabbages into large pieces without much consideration. Also, peel and cut the potatoes into large cubes, so they will cook more easily.
  2. Add the potato pieces to boiling water with a pinch of salt and leave to cook for at least 15 minutes. Then add the chopped cabbage to the pot together with the potato and leave to cook for 5 more minutes. This will give the potato time to cook and, at the same time, allow the cabbage not to cook too much and lose its properties. Once everything is cooked, drain and set aside.
  3. While the vegetables are cooking, cut the bacon into cubes of the desired size and add them to a pan without oil. Cook the bacon over a medium heat so that it gets fat-free and becomes golden brown. Once it is a little golden, add the garlic cloves cut into thick pieces and fry for a couple of minutes.
  4. Finally, add the blood sausage cut into pieces. In this case you can use the blood sausage that you like. Each one will bring a unique texture and flavour to the trinxat.
  5. When the sofrito is done, add the potato and cabbage to the pan. Now you need to crush the ingredients with a wooden spatula or a fork so that the potato and cabbage become a kind of mash that unifies all the ingredients. This will be the moment to taste the salt and rectify it if necessary.
  6. Once the ingredients have been mashed, let the mixture cook for at least 10 minutes at medium-low temperature without stirring; as if it were an omelette. What you want is for the base of the trinxat to start to brown and for the potato starch to gradually combine all the ingredients.
  7. When you think that the base is well browned, take a plate and turn it over as for a traditional tortilla. Be careful because the mixture separates easily as it does not contain any eggs. Let it cook for another 10 minutes on the other side or until it browns in the same way.
  8. And your Pyrenean Trinxat is ready! This dish can also be served as a potato scramble; without forming an omelette and with a few pieces of bacon on top to add even more flavour. If you choose this presentation, you must stir-fry the ingredients well; so that they brown gradually and can offer all their flavour.

Pyrenean Trinxat as scrambled potatoes. | Shutterstock


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