Season the minced meat to taste and add one egg. Mix well.
Make 10 balls with minced meat.
Beat the remaining eggs with a whisk, season a little.
To form a brizole, we need two sheets of cellophane. Put a ball of minced meat on one and cover with a second. Smooth the minced meat with a knife into a thin lozenge; if this is done with a rolling pin, the loaf will disintegrate when transferred.
Pour a little beaten egg into a flat bowl.
On one side of the meat cake, remove the cellophane and transfer it to the egg on a plate, remove the other sheet of cellophane and let the mince soak a little in the egg.
Heat the oil in a pan and lay the tortilla with the egg down, helping yourself with your hand so that the tortilla does not break. Fry on both sides until golden brown.
Put the prepared brizol egg down on a plate, grease with mayonnaise mixed with garlic. Sprinkle with cheese and put a couple of slices of tomato and, if desired, cucumber.
Roll up the brizol with a roll and chop with a toothpick, for beauty, you can replace the toothpick with a feather of green onion.