Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "35cbd3794d40468dbda1d7fe57acb555",
    "updated": "2025-04-24T09:41:44.254Z",
    "title": "Red Pepper, Potato, and Prosciutto Frittata with Ricotta Topping",
    "subtitle": "",
    "description": "This frittata elevates the classic Denver omelet concept with roasted red peppers, potatoes, and fluffy ricotta. Its moist ingredients make it delicate, so flipping is avoided. Instead, it's gently slid from the pan. A spicy green salad makes a wonderful accompaniment.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "potatoes, peeled if the skins are mature",
          "kosher salt and freshly ground black pepper",
          "unsalted butter",
          "red bell peppers or other large sweet peppers, seeded and cut into julienne strips",
          "scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle",
          "prosciutto, cut into thin strips",
          "eggs",
          "finely grated parmigiano-reggiano cheese",
          "extra-virgin olive oil",
          "whole-milk ricotta cheese, seasoned lightly with salt and pepper and stirred so it's creamy"
        ]
      }
    ],
    "instructions": [
      "Place the potatoes in a large pot, add enough salt to make the water taste like the sea, and bring to a boil.",
      "Cook the potatoes until tender but not overly soft, approximately 15 to 20 minutes depending on size. Drain and let cool.",
      "Once cooled, cut the potatoes into small pieces.",
      "Preheat oven to 400°F.",
      "In a 10-inch skillet (preferably nonstick with an oven-safe handle), melt the butter over medium-high heat.",
      "Add the bell peppers, scallions, and prosciutto to the skillet. Season lightly with salt and pepper. Cook for 5 to 7 minutes, until fragrant and the peppers soften slightly.",
      "Add the potatoes to the skillet.",
      "In a separate bowl, whisk together the eggs, 1 teaspoon of salt, a generous amount of black pepper, and the Parmigiano-Reggiano cheese until well combined.",
      "Pour the egg mixture over the ingredients in the skillet, ensuring all contents of the bowl are incorporated.",
      "Lower the heat to medium and allow the eggs to cook undisturbed for about 2 minutes.",
      "Gently run a spatula around the edges of the frittata, loosening it from the pan and letting uncooked egg flow underneath. Repeat this process as layers of cooked egg form, creating a lighter texture.",
      "Once most of the egg has set but the top remains slightly runny, distribute eight dollops of ricotta evenly over the surface.",
      "Bake the frittata in the preheated oven for approximately 5 minutes, or until puffed and lightly browned.",
      "Let the frittata rest in the pan for a few minutes before sliding a spatula or knife around the edges and underneath the center to release it.",
      "Carefully transfer the frittata to a cutting board or cooling rack. If it tears slightly, gently piece it back together.",
      "Serve the frittata warm or at room temperature, cut into wedges. It's also enjoyable the next day."
    ],
    "notes_ingredients": "To create neat julienne strips, remove the top and bottom of the pepper. Slice it open, remove the core and seeds, and lay it flat. Trim away the interior ribs and then cut into strips.",
    "notes_instructions": ""
  }
]