Spanish Tortilla with Sweet Potatoes

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1 onion, halved and thinly sliced

2 sweet potatoes, peeled, halved lengthwise and thinly sliced into half-moons

6 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

8 large eggs

1 cup shredded manchego cheese (about 4 ounces)

2 tablespoons sherry vinegar

1 teaspoon dijon mustard

3 heads Belgian endive, halved lengthwise, cored and sliced crosswise 1 inch thick

3 tablespoons finely chopped Marcona almonds or slivered almonds

3 tablespoons finely chopped fresh chives