Heat the oil in a large skillet over medium heat. Add the chopped potatoes and cook, covered 5 minutes without turning. Remove the cover, stir the potatoes well, and replace cover. Continue cooking, stirring occasionally, until potatoes are golden-brown and soft on the inside, about 5 to 8 minutes longer.

Reduce the heat to medium-low and add the sun-dried tomatoes, pesto, and baby spinach. Cover and cook, stirring occasionally, until spinach has wilted, about 3 minutes.

Remove cover and pour the beaten eggs over the vegetables, creating an even layer. Allow eggs to cook 1 minute before flipping with a spatula. Continue cooking and flipping every 1 to 2 minutes, until eggs are cooked through.

Serve scramble with additional pesto sauce.