Wash and chop the leeks and zucchini into small pieces.

In a pan with 2 tablespoons of oil, sauté the leeks for about 5 minutes over low heat to avoid burning.

After this time, add the zucchini to the pan with the leeks and cook for another 5 or 6 minutes.

While the leeks and zucchini are cooking, cut the cheese into thin, small pieces.

After 6 minutes, add the cheese. Beat the eggs with salt and pepper to taste, and add them to the pan. Let it set like a traditional tortilla, to your liking. The one in the photo still needs another turn to set before serving.