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Preheat oven to 350 degrees.
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Grease 13 by 9 by 2-inch pan.
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In a large pot cover potatoes with water.
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Boil until skin cracks and potatoes are not mushy.
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While potatoes are still hot, peel of the skin.
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In a large saucepan melt butter and add about 2 tablespoons of olive oil and onions, saute until soft and transparent.
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Add the basil and the parsley.
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Mash the potatoes and add onion mixture.
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Stir with a wooden spoon.
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Stir in Parmesan cheese a little at a time.
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Add eggs and pepper.
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Taste and add salt if necessary.
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(sometimes salt isn't necessary because cheese has salty taste) Crust: Put flour in a large bowl.
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Make a well in the flour.
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In the center add egg yolks and salt, then add oil.
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Mix with fingers.
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Add cold water, a little at a time, and work with your fingers.
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Start kneading the dough for about 10 minutes until it blisters.
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Roll out on a floured board.
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Dough will be very hard.
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Roll out to a rectangular shape.
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Lay the dough in the pan with edges hanging over the sides.
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Make sure the pan is greased with butter.
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Pour potato mixture into the pastry shell, spread the mixture evenly, fold over dough that was hanging over the sides the center will be exposed.
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Beat egg with a little water and brush over the top.
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Bake in oven for 45 minutes.
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Cut into squares and serve warm.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
