1 tablespoons plain bread crumbs or matzo meal

1/4 teaspoon baking powder

Vegetable oil like peanut, canola or corn

.

1. Preheat the oven to 425 F.

2. Puree the onion and eggs together in a food processor fitted with a metal blade until they are smooth and fluffy. Add the parsley and potatoes, and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, matzo meal and baking powder, and quickly process to combine. Do not over-process. Pour the batter into a medium mixing bowl.

3. Heat the oil about 1/8-inch deep in a 9-inch non-stick skillet with an ovenproof handle (or cover a wooden handle with foil) or cast iron skillet over medium-high heat. When the oil is hot (it will shimmer) pour the batter into the pan, and smooth the top. Cook, shaking pan occasionally and moving the bottom with a wide spatula. Make sure the bottom doesn't burn. Saute the mixture for about at least 5 minutes or until the bottom is nicely browned.

4. Transfer skillet to the oven and bake until the pancake is slightly puffed and light brown, about 10 to15 more minutes. Remove from the oven and carefully slide onto a 12-inch round platter, placing a spatula underneath it to ensure it will slide out easily. Make sure that the browned top faces up. (You can also serve this right out of the skillet.) Cut into wedges and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)