Step 1

Preheat the oven to 400°F.

Step 2

Season the meat with a pinch of salt and pepper. Heat 3 Tbsp olive oil in a large pan and sear the meat on all sides. Set aside and leave to cool slightly. This stage is optional but adds a lot of flavor to the dish.

Step 3

Peel the potatoes and shred them with on the larger side of a grater or on the grate blade of a food processor.

Step 4

In a large mixing bowl, combine the eggs, ¾ cup olive oil, water and a generous pinch of salt and pepper. Add the grated potato, finely chopped onions and onion soup powder. Mix well.

Step 5

Pour half the mixture into an oval or rectangular baking dish (approx. 9×12 inch), top with the seared meat, then add the second half of the potato mixture.

Step 6

Bake for 3 hours uncovered.

Step 7

For the overnight version: Repeat steps 1-Bake at 400°F for 40 minutes uncovered, then reduce the temperature to 190°F and tightly cover the dish with aluminium foil. Bake for another 6-8 hours. If you want the top to be crispy, bake uncovered for the last hour of baking.