Spanish cuisine · Vegetable Dishes

Trinxat de la Cerdanya

Savoy cabbage and potatoes from the Pyrenees, coarsely mashed and fried in garlic oil into a crispy cake.

Ingredients · for 4 servings

• 1 small savoy cabbage (about 800 g)
• 800 g floury potatoes
• 6 cloves garlic
• 6 tbsp olive oil
• 1 tsp paprika (sweet)
• 2 spring onions
• Salt, pepper

Instructions

1. Remove the core from the cabbage, roughly cut the leaves, peel the potatoes and cut into 4 cm pieces.
2. Boil both together in plenty of salted water for 25–30 min until very tender, until the cabbage is dark and soft, then drain thoroughly and let steam off in a colander for 5 min.
3. Coarsely mash the vegetables and potatoes with a potato masher – the mixture should stay chunky, not pureed – and season generously with salt and pepper.
4. Heat 4 tbsp olive oil in a 26 cm nonstick pan, fry the sliced garlic in it for 2 min until golden and remove half of it.
5. Add the mixture, flatten it with a spatula and fry over medium heat for 10–12 min until a dark brown crust forms on the bottom, then flip it out onto a plate, add the remaining oil and bake another 8 min on the other side.
6. Dust with paprika, sprinkle with the reserved garlic slices and thin spring onion rings, and serve hot cut into wedges.