Potato-tomato Scallop

Name: Potato-tomato Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup onion, chopped; 2 tablespoons margarine; 2 tablespoons flour; 1 teaspoon paprika; ½ teaspoon salt; ⅛ teaspoon pepper; 1 cup water; 8 ounces diced tomatoes; 2 chicken bouillon cubes; 5 cups potatoes, peeled and sliced thin

Eats Now Editorial Team · 367 kcal · Seafood

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Potato-tomato Scallop – a delicious recipe with onion, margarine, flour, paprika, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

½ cup onion, chopped
2 tablespoons margarine
2 tablespoons flour
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon pepper
1 cup water
8 ounces diced tomatoes
2 chicken bouillon cubes
5 cups potatoes, peeled and sliced thin

1
Cook onion in margarine then blend in flour, paprika, salt, and pepper.
2
Add water, tomatoes, and boullion and cook until thickens and bubbles.
3
Layer potatoes in greased casserole dish and pour sauce over.
4
Cover and bake at 400 for 1 - 1 1/4 hours.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup onion, chopped, 2 tablespoons margarine, 2 tablespoons flour, 1 teaspoon paprika, and more.

Yes, Potato-tomato Scallop falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
367 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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