You're right, traditionally a potato and onion tiella is cooked in a clay pot over embers which would impart a subtle smoky flavor to the dish. Cooking it in the oven, as in the recipe I provided, would result in a slightly different flavor profile without the smokiness. However, if you wanted to achieve a similar smoky flavor with an oven method, you could add smoked paprika or bacon/pancetta to the onion and tomato mixture, or sprinkle smoked paprika on top before baking.

The tiella is a traditional dish from Basilicata that is cooked and often served in the clay pot. It has rustic, peasant-food origins and the smoky, earthy flavors from cooking in embers are characteristic of the regional cuisine. There are many variations of the potato and onion tiella, some with meats or cheeses added and different herbs and spices. Using alternative cooking methods and ingredients is common when adapting traditional dishes to home cooking. I hope this additional context is helpful! Please let me know if you have any other questions.
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