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Thinly slice the potato and onions.
Pour the olive oil into a pan and add the thinly sliced onion. Place over a medium high heat. Once the onion starts to sizzle (this should take about 5 minutes), add the sliced potatoes. Cook for about 15 minutes, stirring from time to time, until they are soft and cooked throughout. Remove the potatoes and onions from the pan and set aside.
Break the eggs into a large bowl and whisk. Add the hot potatoes and onions to the eggs and season with salt while the potatoes are sitting on the top. Carefully mix through; use a fork to break up the eggs but don't leave the mixture to rest for half an hour to allow the flavours to develop.
To make the tortilla, place a non-stick pan over a medium heat and add a drizzle of olive oil. When the pan is hot add the egg mixture. Do not stir.
After about 4 mins depending on the width of the pan you should be able to ease the tortilla from the edge of the pan using a fork or spatula. At this point, cover the pan with a plate. Hold firmly with both hands and flip the pan over onto the plate. Slide the tortilla back into the pan for the other side to cook. Place back on the heat for another 2 minutes. Slide back onto your serving plate and garnish with some sweet chili sauce and green onions.