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": "8d966666b3cf4000a37490522d3d4aa9",
    "updated": "2025-05-08T11:08:44.489Z",
    "title": "Soufflé Omelet",
    "subtitle": null,
    "description": "Soma Yukihira's father spends three years traveling and cooking worldwide, during which Soma attends the Totsuki Culinary Academy. The academy is highly competitive, with students engaging in shokugeki (food competitions) to demonstrate their culinary skills. In this two-episode challenge, Soma and his classmates are assigned to prepare a buffet-style egg dish \"with a fresh sense of wonder\" to serve at breakfast for a large and discerning audience. Soma's soufflé omelets present a challenge, but a special ingredient was added to help stabilize them and prevent deflation: sugar!",
    "ingredients": [
      {
        "section": "TOMATO SAUCE",
        "ingredients": [
          "hothouse tomatoes",
          "olive oil",
          "shallot, minced",
          "garlic, minced",
          "tomato paste",
          "dried oregano",
          "sugar",
          "salt and black pepper, to taste"
        ]
      },
      {
        "section": "SOUFFLÉ OMELETS",
        "ingredients": [
          "eggs, separated into yolks and whites",
          "sugar",
          "heavy whipping cream",
          "each salt and black pepper",
          "butter, divided, for cooking",
          "dried parsley, to taste, for serving"
        ]
      }
    ],
    "instructions": [
      "To prepare the tomato sauce: Using a sharp knife, score an X on the top and bottom skin of each tomato for easier peeling.",
      "Place the tomatoes in a heatproof bowl and cover with boiling water. Let them sit for 2 minutes or until the skin begins to loosen.",
      "Remove the tomatoes with a slotted spoon and place them on a cutting board to cool.",
      "When cool enough to handle, peel off the skin and dice the tomato flesh into small pieces.",
      "Heat olive oil in a medium saucepan over medium heat. Add the shallots and cook until translucent, about 2 minutes.",
      "Add garlic and cook for another 2 minutes, or until fragrant. Stir in tomato paste and cook until the red oils begin to release, about 2 minutes.",
      "Add the diced tomatoes, oregano, ½ teaspoon sugar, and season with salt and pepper to taste.",
      "Simmer the sauce for 8 minutes, until the tomatoes soften and the sauce thickens slightly.",
      "To make the soufflé omelets: In a medium bowl, beat the egg whites with ½ teaspoon sugar using a hand mixer with a whisk attachment until stiff peaks form.",
      "In a large bowl, whisk together the egg yolks, heavy cream, and a pinch of salt and pepper.",
      "Gently fold the beaten egg whites into the yolk mixture in three additions, folding carefully with a spatula until fully incorporated each time.",
      "Heat ½ tablespoon of butter in a medium nonstick skillet with a lid over medium heat.",
      "Pour half of the egg batter into the skillet, spreading it evenly into a circle about 1 inch (2.5 cm) thick.",
      "Cover with the lid and reduce heat to medium-low.",
      "Cook for 3 minutes, then add a splash of water around the omelet in the pan to generate steam.",
      "Cover again and cook for another 3 minutes, or until the surface is set, the omelet is lightly browned, and it has a slight wobble when the pan is gently shaken.",
      "Transfer the soufflé omelet to a plate and fold it in half immediately.",
      "Repeat the process using the remaining ½ tablespoon butter and egg batter.",
      "Serve the soufflé omelets topped with the tomato sauce and sprinkled with dried parsley."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]