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1
Preheat oven to 375 degrees F.
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2
Peel potatoes and grate them into ice water.
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3
If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
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4
Peel and grate the onion and set aside.
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5
Break the eggs separately and inspect for blood spots, discarding any spotted ones.
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6
Separate the yolks and whites and set aside.
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7
Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
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8
Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
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9
Add the grated onion to the bowl.
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10
Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
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11
Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
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12
Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
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13
Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
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14
Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
