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1
Preheat the oven to 400F.
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2
Fit a food processor with a medium grating blade.
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3
With the motor running, alternate pushing the potato and onion chunks through the feed tube.
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4
Transfer the mixture to a dish towel-lined colander.
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5
Wrap the mixture in the towel and squeeze out as much excess liquid as possible.
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6
In a large bowl, whisk together the eggs, flour, 1/4 cup oil, salt, pepper, rosemary, and garlic.
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7
Heat 1 tablespoon of the remaining oil in a 9-inch, slope-sided skillet.
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8
Add the shallots in a single layer over high heat.
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9
Let sit several minutes before stirring.
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10
Continue to cook, stirring occasionally, until the shallots are crispy and dark brown, about 7 minutes total.
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11
Fold the potato mixture and shallots in the egg mixture.
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12
Return the skillet to high heat and add the remaining 3 tablespoons oil.
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13
Tilt the skillet to grease the bottom and sides of the pan.
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14
Carefully press the potato mixture into the pan.
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15
Cook over high heat for 3 minutes (this will help sear the bottom crust of the kugel).
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16
Transfer the pan to the oven and bake until the potatoes are tender and the top of the kugel is golden brown, 1 to 1 1/4 hours.
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17
Place the kugel under the broiler for 1 to 2 minutes to form a crisp crust on top (watch carefully to see that it does not burn).
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18
Run an offset spatula around the edges and bottom of the kugel and carefully invert it onto a large plate or platter.
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19
Sprinkle with salt and serve.
