Add a little oil to a skillet and heat it up.

While the oil heats, beat the eggs with a pinch of salt.

Pour the eggs into the skillet and let them cook.

Once the bottom is golden, flip the omelette, add the Manchego cheese, and let it melt.

Meanwhile, prepare the refried beans by sautéing them with onion. I like to mash them and blend a small amount for a smoother texture. Heat until warmed through.

Fry two corn tortilla chips until crispy to add a crunchy touch to the beans.

Once everything is ready, serve the omelette with the refried beans and enjoy.

I also made a side of chopped tomato, onion, and green chilies mixed together to add extra flavor to the omelette.