1. Preheat oven to 400°F. Fill a large bowl with cold water.

2. Peel potatoes and drop them into the bowl of water as you finish each one.

3. In a large mixing bowl, whisk together 7 eggs, vegetable oil (minus 2 tablespoons), salt, and pepper.

4. Pour reserved 2 tablespoons oil into a 9×13 inch baking dish and place in oven to heat.

5. Remove potatoes from water and place on clean dish towel. Cut in half lengthwise. Wrap in towel to absorb moisture.

6. Peel and quarter onions. Pulse in food processor with knife blade until finely minced. Add most to egg mixture, leaving a bit in processor.

7. Switch to grating blade. Feed potato halves through one at a time using pusher tool. Add grated potatoes to egg mixture.

8. Mix everything together with your hands or a fork until all potatoes are coated with egg mixture.

9. Carefully remove hot baking dish from oven with oven mitts. Make sure oil has spread around bottom.

10. Pour potato mixture into hot pan and spread evenly.

11. Bake at 400°F for 1 hour. Reduce temperature to 350°F and bake for 30 more minutes until top is golden brown and crispy.

12. Remove from oven and let rest for 5 to 10 minutes before cutting into squares.