Tulip Breakfast Meat, Leek and Potato bake

Is is Tulip "Frühstücksfleisch" the same as Spam? 

I have eaten Spam in the US many years ago. It was a lot saltier, more dense and loaded with preservatives. I think, these are gone now, but the high sodium content is still there. Spam is not available here in Germany. And there is just one flavour of Tulip, not the huge variety of flavours you can Spam in. 

The Danish Tulip company produces the meat for many years. It was never eaten in our family.

I've made some Onigirasu yesterday and needed two slices of Spam. My go to was Tulip, because it has the same size and container. Now nearly 300 g were sitting as leftovers in the can.

The choice of dish was an oven bake.

Recipe for 2:

300 g Tulip or low sodium Spam

1 leek, 3 garlic cloves, 3 medium potatoes cooked

1 tbsp rapeseed oil, salt, pepper, herbes de Provence

200 g creme fraiche, 100 ml milk, 2 eggs, 1 tsp smoked paprika, salt, pepper

50 g Emmenthal grated,

3 slices Cheddar cheese

Cook the potoatoes until nearly done. Cut in to chunks. Slice the leek in 1 cm discs. Wash it and set aside. Cut up the meat in small cubes. 

In a pan start with a little oil and fry off the meat, then add leek and garlic. Season and cook until the leek is softened. Use an oven proof dish and fill it with the potatoes andvtge meat mix.

Mix cream and eggs with all other stuff together and pour over the mix. Covervwith the cheese slices and bake at 180 C fan for 25 min.