Heat a medium nonstick skillet over low heat, and add Colavita Olive Oil. Slide the potatoes and onions into the oil and gently distribute so that they are almost fully submerged.
Cook potatoes and onions, gently bubbling, over low heat until the potatoes are just fork tender. Drain the cooked potato onion mixture in a sieve set over a bowl, and reserve the used oil for a future use (such as roasting vegetables).
While the potatoes and onions cook, beat eggs, salt, and pepper together in a large bowl until well combined. Set aside.
Add a few tablespoons of reserved oil back to the skillet and add sundried tomatoes, cooking until very lightly browned. They will continue to caramelize as the eggs cook.
Add cooked potatoes and onions back to the skillet, then pour eggs over the top and shake pan to distribute evenly. Cook over low heat until the edges of the tortilla can be separated from the pan with a rubber spatula.
Invert a plate over the pan, then carefully flip the tortilla onto the plate. Slide the uncooked side into the pan so that it cooks until set.
Once fully set, slide the tortilla onto a clean plate, and allow to cool for at least 15 minutes before serving warm, at room temperature, or cold.