Preheat the oven to 375°F. While the oven is heating, pour the olive oil into a 9-by-13inch glass or Pyrex baking dish and place the dish in the oven for the oil to heat up.

Using a food processor or the coarse side of a hand grater, shred the potatoes and onion together into a large bowl.

Whisk the eggs together in a large bowl. Then add the shredded potato and onion, matzah meal, salt, pepper, and garlic powder, and mix until combined.

When the oil has heated for about 10 minutes, remove the baking dish from the oven.

Add a small spoonful of the potato mixture, and if it starts sizzling, it is hot enough. If not, put the baking dish back into the oven for a few minutes.

When the oil is ready, add the entire potato mixture and spread in an even layer, using an offset spatula or large spoon.

Sprinkle the top with paprika and coarse sea salt.

Bake for 40 to 50 minutes, until crispy around the edges and golden brown on top.

Remove from the oven and allow to cool slightly before cutting into squares.

Serve warm or at room temperature.