Slice lots of zucchini to the thickness of a British pound coin. Tip them into a non-stick/well-seasoned frying pan with a little olive oil - there should be enough that they almost overflow the pan - and sizzle until they are golden. Keep turning 'em, so they all golden up together. Ish.

While they goldenify, beat a couple of eggs in a big bowl with salt and pepper and a hard salty cheese (manchego is classic, but parmesan or pecorino or whatever is also good) roughly grated or just knifely chopped.

Tip the zucchini slices in, mungle it all about and tip everything back into the pan. Put it back on the heat, and cook till golden-dark on the bottom. Then flip it over (two plates will help here: slide it onto one, put the other atop, turn the plate sandwich over and slide it off again into the pan) and cook the other side for a couple of minutes.

Behold: Chaz'z zucchini tortilla. Eat hot, warm or cold, depending.