Trinxat

Bring a large pot of generously salted water to a rolling boil. Add the peeled and quartered potatoes and cook for 10 minutes. Then add the chopped cabbage to the same pot and continue boiling together for another 10-12 minutes until both the potatoes are completely tender when pierced with a knife and the cabbage is soft but still retains a slight fresh green color. Cooking them together is the traditional method and infuses the potatoes with a subtle cabbage sweetness.

Drain the potatoes and cabbage thoroughly in a colander, then return them to the hot pot set over low heat for 1-2 minutes to steam off any excess moisture, shaking the pot occasionally. Excess water is the enemy of a crispy trinxat — the drier the mixture, the better it will crisp in the pan. Using a potato masher or heavy fork, mash the potatoes and cabbage together into a rough, chunky mixture. You want a rustic texture, not a smooth puree.

Season the potato-cabbage mixture generously with salt and freshly ground black pepper. Add the thinly sliced garlic and mix thoroughly. In mountain cooking tradition, the seasoning should be assertive — trinxat relies on bold garlic flavor and the natural sweetness of the frost-kissed cabbage for its distinctive character.

Heat 2 tablespoons of olive oil and the butter in a large, heavy non-stick or cast-iron skillet over medium heat until the butter foams and the foam begins to subside. Spoon the potato-cabbage mixture into the skillet and press it firmly into a flat, even cake about 1 inch thick using the back of the spatula. Cook undisturbed for 6-8 minutes until the bottom forms a deep golden, crispy crust. You can lift an edge with the spatula to check the color.

When the bottom is well-crisped, place a large plate over the skillet and invert the trinxat onto the plate in one confident motion. Add the remaining tablespoon of olive oil to the skillet, then slide the trinxat back in, uncooked side down. Press down again with the spatula and cook for another 6-8 minutes until the second side is equally golden and crispy. The interior should be creamy and hot while both surfaces are satisfyingly crunchy.

Slide the finished trinxat onto a warm serving plate. Cut into wedges like a cake and serve immediately while the crust is still crackling. Optionally dust with a light sprinkle of smoked paprika for color. Trinxat is traditionally served as a hearty side dish alongside grilled meats or as a humble but deeply satisfying main course with a simple green salad.