ANDORRA: Panfried Potato Cake (Trinxat) and Spinach with Pine Nuts and Raisins

Both of these dishes were light on ingredients but big on flavor. Reading the recipes, I was convinced I would need to research more deeply to uncover variations with more components, as each called for less than four ingredients. Yet, the flavor combinations work in such a way that the dishes tasted complex despite their simplicity. More so, I generally hate dried fruit in my savory dishes, particularly raisins. I've tried at least twenty different recipes with them from a variety of cultures, and this opinion has never budged. Until now. Unsure how raisons meld so beautifully in this dish, but trust me and try it even if you're a raisin hater. I was smitten with the ease and taste of the spinach.

Both recipes sure to be repeated multiple times.

Panfried Potato Cake (Trinxat)

4 medium Yukon gold potatoes

½ head savoy cabbage

4 slices thick-cut bacon

2 tablespoon olive oil

Salt and pepper to taste

1. Core the cabbage, and coarsely chop the leaves. Place the chopped leaves into a large saucepan. Peel and cube the potatoes. Add to the pan. Cover with water and salt generously. Place over high heat. When water boils, reduce to a simmer, and simmer, uncovered, 20 minutes, until potatoes are cooked through.

2. While cabbage and potatoes cook, slice each piece of bacon in half. In a large, nonstick skillet, over medium heat, sauté the bacon until cooked through, about 4 minutes per side. Remove to a paper-towel lined plate, preserving the grease in the pan.

3. When potatoes and cabbage are cooked through, drain and return to the pan. Mash the cabbage and potatoes together with a potatoes masher. They do not need to be smooth; a few lumps are fine. Salt and pepper to taste.

4. Heat the bacon grease in the skillet over medium-high heat, add the potato mixture to the skillet, and press down to make a large cake.* Reduce heat to medium and cook, turning occasionally, until bottom is crips, about 7 minutes. Remove from heat. Place an inverted plate that is wider than the skillet on top of the skillet. Using oven mitts or a dish towel to prevent burns, quickly flip the skillet and plate together, so the skillet is upside-down and the potato cake is on. the plate. Return the skillet to medium-high heat and add the olive oil to it. When the oil is hot, slide the potato cake into the pan and reduce heat to medium. Cook another 7 minutes or so, turning occasionally, until bottom side is crisped.

5. Slide cooked potato cake onto a plate, and arrange the 8 bacon halves on top. To serve, cut into wedges, with one bacon half on each wedge.

*Alternatively, you can make individual pancakes, which is easier and quicker. Depending on the size of your skillet, make 3-4 pancakes at a time, cooking about 3 minutes per side and adding the olive oil to the pan if the pancakes start to stick.

Spinach with Pine Nuts and Raisins

12-14 ounces fresh, baby spinach

¼ cup golden raisins

¼ cup pine nuts

2 tablespoons olive oil

Salt and pepper to taste

1. Put the raisins in a small bowl and cover with water, then set aside to rehydrate while you're cooking the other parts of the dish.

2. Add 1 tablespoon olive oil to a large sauté pan or skillet with a lid over medium heat. Pour in 1 cup of water. Pack in the spinach leaves and cover. Cook, lifting the lid and stirring every minute or two, until the spinach is just wilted, about 5 minutes.

3. Remove spinach to a colander or sieve.

4. Dry the sauté pan or skillet to medium and return to medium heat. Add 1 tablespoon of oil. Sauté the pine nuts until just starting to toast. Be careful because they burn quickly! Once they turn pale golden, add in the drained spinach and drained raisins. Salt and pepper to taste, stirring together.

   
   

#trinxat #potatopancakes #bacon #spinach #easydinner #andorra

FUN FACTS:

• As a landlocked, mountainous nation, Andorra is one of the few countries in the world without an airport. Visitors must enter by road from France or Spain.

• Andorra la Vella is the highest capital city in Europe; it's 3,356 feet above sea level.

• Andorra has not been involved in a war in over 1,000 years.