Harden the eggs for 10 or 12 minutes in a pot of water.
Peel and boil potatoes.
Stir-fry the onion with a spoonful of fried tomatoes, toss the minced meat and a ball of butter. Cook until juice runs out.
Once cooled, crush the potatoes, with a little butter and spread them on a kitchen towel leaving a thickness of a couple of cms. Then evenly spread the minced meat over.
Take the kitchen cloth on one side and it closes like a cake. Once closed, with a spatula you can give the shape that you want.
You can scratch 2 eggs and the other two are stored to decorate the cake, along with the anchovies that can distribute them interspersed with strips of piquillo pepper and olives. Before making the garnish I advise to anoint the whole cake with mayonnaise and finally to drop the eggs that have grated.
Eat it cold. I advise to put it 30 or 45 minutes in the fridge. Cover a little so that the mayonnaise does not rust.