Step 1

Preheat the oven to 375°F. In a large bowl, whisk together the eggs, matzo meal, salt and pepper until completely mixed. Set aside and prepare your station for grating the peeled potatoes. Editor's Tip: To keep potatoes from turning brown, make sure they go right into cold water as soon as you peel them. Otherwise, they'll oxidize. You'll have to move quickly once they're out of the water, too, so have the food processor ready to go.

Step 2

Grease a 13x9-inch baking dish, and set that aside. In a food processor fitted with the grating attachment, alternately grate the potatoes and the onion. Ready a bowl or other container to catch the potatoes as they come out of the shredder. Add to the egg mixture, and toss to coat.

Step 3

In a small saucepan, heat the oil over medium heat until warmed. Stir into the potato mixture, and mix well. Pour everything into the greased baking dish. Editor's Tip: When you add the potato mixture to the baking dish, press the mixture down to flatten the top and compress the potatoes. A little of the egg mixture should bubble up around the sides as you push down.

Step 4

Bake for 40 to 50 minutes or until golden brown. Editor's Tip: Allow the kugel to set for at least 30 minutes before cutting into it and serving.