Pyrenean potato and kale cake - Trinxat

This Spanish dish is from the mountainous Pyrenees region in Catalan. A simple recipe that's the perfect alternative to mashed potatoes, but with so much more flavour. Traditionally, this dish is made with col de invierno, a type of winter cabbage whose leaves can grow to be taller than a human. The locals pick these leaves after the first frost or snow, when they taste their best. Since this is not readily available, you can substitute kale, chard, spinach or any green to your liking.

We love this recipe as a side at home. The original recipe does not call for the cheese, but I added it anyway. As you can see, I barely have time for the cake to cool and take a picture before it disappears.

The New Spanish Table is one of my favourite cookbooks for tapas and other Spanish foods. I have cooked several recipes from this very hefty cookbook, and all of them, like this one, are superb. The recipes are authentic to their core, full of flavour, and delicious. As I absolutely love Spanish cuisine, particularly Catalan, I often turn to this cookbook. I highly recommend it for those who want excellent Spanish cuisine on their tables.

For more recipes from this cookbook, click here.

Ingredients:

2 1/2 lbs potatoes, Yukon Gold preferred or any boiling potato

1 pound kale or green of choice, washed well

2 + 3 tablespoons olive oil

2 oz pancetta, diced (optional)

1/2 onion, finely minced

3-4 garlic cloves, minced

Salt and pepper to taste Grated Gruyere, Fontina, or Sharp cheddar cheese (optional)

Boil the potatoes in salted water till 3/4 ready. Add the kale to the pot and cook until both are tender, about 5-7 minutes. Drain and cool.

Mash the potatoes and kale till the potatoes are chunky.

Heat a large frying pan with two tablespoons of oil. Add the pancetta, if using, and cook over medium heat until the fat has rendered, about 1 minute. If not using pancetta, add the onion and garlic and cook till the onions are soft, do not brown, about 4-5 minutes. Cool. Keep the frying pan for use in the next step.

Heat an oven to 425°F.

Add the cooked onions to the potatoes and mix well. In the same frying pan, add the remaining three tablespoons of oil and heat. Add the potato mixture to the pan in a single, even layer. If you choose to, add the cheese on top. Cook on the stove till the bottom is a light golden colour, about 5-7 minutes.

Move the pan to the middle of the oven and bake for about 10-15 minutes till the top is nicely golden.

Cut into wedges and serve either warm or cold.