Andorra was one of the few countries in Europe that I did not know much about. I couldn’t even point to it on a map. Andorra is a small country that sits on the France-Spain border. The influences of Spain, France, and Portugal are very strong in the cuisine.
I came across a simple dish that reminds me of something I have made before. In the UK, there is a popular dish called bubble and squeak. It is essentially the leftover vegetables from your Sunday roast made into a potato pancake. Trinxat is traditional Catalan (Andorran) cuisine. Trinxat: 3 slices bacon, chopped; 2 lg potatoes, peeled and cut into 6-8 pieces; 1/2 green cabbage, rough chopped
3 green onions, chopped, keep the white and green parts seperated; 3 garlic cloves, minced
1. In a large pot, add the potatoes and cover with water keeping in mind the cabbage will be added to the pot. Bring to a boil and boil for 15 minutes. Add cabbage and simmer for a further 5 minutes. Strain the water from the pot and smash the veggies with a potato masher. Stir in white parts of the green onion, garlic, salt and pepper.
2. Meanwhile, render the fat from the bacon in a large non stick or cast iron skillet over medium low heat. Once the bacon is crispy, remove 1/2 of the bacon for garnish and 1/2 of the fat for greasing the pan later.
3. Carefully, add the veggies to the skillet and make an even layer. Set the temperature to low heat and set the timer for 20 minutes.
4. Use a plate to flip the potato cake onto the plate cooked side up. Grease the pan with reserved bacon fat and slide the cake back onto the hot skillet and cook for a further 20 minutes.
I served this with a simple pork chop sauteed with salt and pepper. It would be a great accompaniment with any protein and is a great way to use up your roasted vegetables and mashed potatoes.