|Dishes||Trinxat, Truites de Carreroles (Mushroom Omelette)|
|Time||1 hour for each|
|COUNTRY||Principality of Andorra|
|Capital||Andorra la Vella|
|Population||76,177 (11th smallest)|
|Land mass||467 km2 (16th smallest)|
Andorran cuisine has strong French and Spanish influences due to its location. It also mixes in the cooking of Catalan. The cuisine is adapted to the land of Andorra, so uses lots of fresh produce from the mountainous regions. The traditional dishes are also very influenced by seasonal produce and locally farmed meat. Trinxat is a classic winter dish. You could expect to eat the mushroom omelette during the autumn-time ‘Festival of the Noble Mushrooms (Fira de Bolet). Sounds like our kind of festival!
- 3 large potatoes, peeled and diced
- 1 entire green cabbage, finely chopped
- 1 whole garlic, finely chopped
- salt + pepper to taste
- optional: vegan sausage (traditionally use crispy bacon)
- Boil the cabbage and the potatoes in salt water (separately or together) until the vegetables are cooked.
- Drain the veg and return to the hob for 3 minutes to steam off any moisture.
- Fry the garlic in a good glug of oil.
- Mash the potatoes with the garlic and oil and salt + pepper. Stir in the cabbage.
- Press the mixture back into a pan (I used a wok) and heat in the hob for 10 minutes with the lid on. Then place under the grill in an oven at 200* with the lid off. Cook for 10 minutes to let the top of the pie go crispy.
- Carefully turn the pie out onto a large plate (this was quite easy).
- Top with parsley and crispy bacon / crispy vegan sausage. YUM!
Truites de Carreroles (Andorran Mushroom Omelette)
This week I needed a break from a) spending all day in the kitchen and b) meat stew. The wonderful thing about national dishes is that they are celebratory and prepared on special occasions, so you look forward to that certain time of year when you take two days to prepare something really fantastic. However, it does make for a rather time-consuming effort when you are preparing a celebration dish every week!
So I did not make the ecudella that called for several different types of meat and bones to slow cook for several hours, although I am sure it is absolutely delicious, and instead opted for a simple lunch of mushroom omelette with a couple of Andorran twists. I used portabello mushrooms with the addition of fresh tarragon and gruyere cheese. These special ingredients reflect the mountainous nature of Andorran ingredients and make for a very hearty winter meal. I served it with warm sourdough bread and a salad.
To serve 3 hungry people!
- 2 large shallot, thinly sliced
- 3 tbsp unsalted butter
- 3 large portabello mushrooms, thinly sliced (can use the stems you would normally throw away)
- 2 tbsp chopped fresh tarragon (or 1 tsp. dried)
- 7 large eggs, free range if possible
- 1 cup coarsely grated gruyere cheese
- salt + black pepper to taste
- Cook shallot in 2 Tbsp. butter, stirring occasionally, until softened, 3 to 4 minutes. Season with salt and pepper.
- Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and put to one side.
- Beat eggs and season with salt and pepper until well combined. Heat remaining Tbsp. butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula and cook until set. It is really nice if the eggs are still slightly gooey when you serve the omelette. Tilt the pan as you roll omelette onto a plate.
*I cooked one big omelette and cut it into servings, but you could cook 3 small, individual omelettes one by one, if you prefer. It sort of depends on the size of your frying pan.
Gracies and see you in Angola! M + B
#andorra #vegan #trinxat #omlette #world #cuisine