Fresco Tours is excited to be teaming up with professional artist and renowned instructor Susan Abbott to launch our newest tour:
Sketching and Strolling to Santiago:
An Art Journal Tour along the Camino de Santiago
April 11th – 17th, 2010
This unique journey follows the historical route of the Camino de Santiago and allows you to enjoy the natural beauty, wonderful art, and fascinating history of the trail, while slowing the pace down to give you time to capture the special details of this magical route into your Travel Art Journals.
Join us on this exciting adventure!
Contact us for more details: info@frescotours.com
Saludos from Spain,
Alex
19 Jun 2009 in Camino de Santiago, News | 
2 Comments
Due to strong interest, we are excited to announce our new Camino de Santiago tour date for 2009, October 15-24th. This tour will follow our standard Camino de Santiago tour itinerary and the new date will appear on our next website update. In the meantime, if you have any questions, please do not hesitate to contact us. We hope to have you join us!
Saludos from Spain,
Alex
16 Jun 2009 in Camino de Santiago, News | No Comments
Spanish omelette- or tortilla española- is a staple here. Everyone has their favourite way of making it and, once you have the basics mastered, you can experiment with the recipe to achieve something like the best you have had. For me that is Pilar’s in O Cebreiro.
The main ingredients of tortilla are eggs and potatoes. Start with three medium-sized potatoes. If you have read my post on Tarta de Santiago, you will know that I am not big on measurements! Peel the potatoes and slice them finely. Carmen likes to slice them superfine which gives you a dense, homgeneous mass of tortilla. I like Pilar’s which has slightly chunkier pieces of potato. It’s a good idea to salt the potatoes before you start cooking.
Heat a deep pan with enough olive oil in it to cover the potatoes and put them to cook. You are not frying them. You don’t want them crispy like chips but cooked- Keith Floyd says it’s more like slow boiling them in oil. When they are done you put them to one side in a bowl.
At this point you may like to think of other ingredients. I like onion in my tortilla. I grate and add it straight to the mix. Some people chop red peppers into little cubes and others like ham. When you have all of your chosen ingredients together you crack three or four eggs and mix them well with the potatoes so you have a gloopy mess.
Decant the oil from the pan into pot. This pot is a standard of the Spanish kitchen. It looks a bit like a metal teapot and sits conveniently on the side next to the cooker for all those occasions you need cooking oil. We have one with a strainer on the top that takes all the bits out.
You add the mix to the pan and cook it on a low heat. This is tricky. You don’t want a high flame that will cook the outside too fast. When the bottom is done, which is easily verifiable by lifting the tortilla with a fork, you take a large plate and place it over the pan. Lift the whole thing and- oop la!- transfer the tortilla to the plate. Then slide it back into the pan straight away so it doesn’t stick there.
Another couple of minutes and you are done.
The advantage of the tortilla is it can be eaten hot or cold. It’s great with a green salad and if you are a Spaniard you will almost always have some kind of ham or sausage to go with it: chorizo, salchichón, lomo.
The meats will be another story, but I’m on the Camino right now in Palas de Rei and all this talk of food is making me hungry. Anyone for tortilla?
Jason
09 Jun 2009 in Miscellaneous, Recipes | No Comments
I first walked the Camino in 1999 and was amazed by the natural beauty, wonderful art, and fascinating history of the trail. Since then, I’ve led over 50 tours along the Camino and I continue to be amazed! Each time I am on the trail, I see and learn something new. A tiny little detail of a church that I’ve passed many times before suddenly is pointed out. The stonework of a farmer’s wall reveals a hidden pattern. The flowers we see are different throughout the year and influenced by the previous winter. The architecture of Galicia is unique and deteriorated buildings are being restored and cared for in the traditional style. Most of all, the people we meet are different and their stories special. The Camino de Santiago – a route that is never the same! Buen Camino!
Alex
03 Jun 2009 in Camino de Santiago | No Comments
Fresco Tours is excited to be teaming up with professional artist and renowned instructor Susan Abbott to launch our newest tour:
