Preheat oven to 425°F. Liberally oil a 9 x 13 glass pyrex baking dish. Place in a 425 degree oven.
Fill a large bowl with cold water and, as you peel the potatoes, place them in cold water to prevent browning.
Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside. Meanwhile, pour ¾ cup of evoo in a small saucepan and place over medium-low heat. Cut potatoes into chunks and feed them into the food processor. Process the potatoes and onions, alternating between the two, until completed. Move potatoes and onions to a large bowl and add egg mixture. Mix well and then add the heated oil from stovetop, mix very well.
Pull out the heated baking dish from the oven and pour in the potato mixture. Spread the mixture and evenly distribute smoothing out the top.
Bake at 425°F for 1 hour twenty minutes. Make sure you are satisfied with the crispness. If it needs more crisping, then cook longer checking every 5 minutes or so.
To serve, cut out in squares/rectangles. Enjoy!