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Preheat oven to 350F
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Grease a 9x13-inch baking pan with vegetable oil.
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Peel and grate the potatoes into a large strainer.
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Squeeze out as much liquid as possible.
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Place in a bowl and toss with the preserved lemon juice
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Peel and grate the onions
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Blitz the preserved lemon in a food processor or nutrabullet.
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Combine potatoes, onion, and preserved lemon in a bowl.
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Mix in the canola oil.
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Beat the eggs separately in a small bowl.
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Fold the beaten eggs into the potato/onion mixture.
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Fold in the preserved lemon.
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Season with salt, sugar, and pepper.
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Transfer the mixture to the prepared baking dish.
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Bake for 1.5 hours until browned on top.
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Let cool. Slice & Serve while warm.